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–+ servings

Beef & Green Bean Stir-Fry

This beef & green bean stir fry is loaded with veggies and lean protein and is perfect for a busy weeknight meal!
Servings6 servings
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Ingredients

  • 1 1/2 pounds flank or sirloin steak
  • 3 tablespoons cornstarch divided
  • 1 pound green beans trimmed (frozen is fine; if possible, at least partially thaw before cooking)
  • 5-7 green onions about 1 small bunch, chopped (reserve the green ends for a flavorful garnish)
  • 1 red orange, or yellow bell pepper, sliced
  • 3 cloves garlic minced
  • 1 teaspoon minced fresh ginger

SAUCE:

  • 1/2 cup pear juice look for it near the baby food or apple juice
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 teaspoon sriracha sauce
  • 1 teaspoon sesame oil

Instructions

  • Whisk together the sauce ingredients and set aside. Set aside 2 tablespoons of cornstarch and 2 tablespoons of pear juice as well.
  • Slice the steak into 1/4" slices (or slightly thinner if you prefer). Sprinkle them lightly with 1 tablespoon of cornstarch and toss to coat the steak.
  • In a large skillet, heat 1-2 tablespoons oil (one with a high smoke point like grapeseed, peanut, or canola oil) over medium-high heat. Add the steak in a single layer that covers the whole pan and cook 3-5 minutes or until the steak is cooked through. Move the steak off to the side of the pan (if it's very large) or transfer it to a plate while you cook the veggies so the meat doesn't "boil."
  • Add the green beans and cook for 2-3 minutes or until they start to become tender-crisp. Add the chopped white ends of the green onions and the bell pepper and cook 1-2 minutes more. Add the garlic and ginger and cook until fragrant. Add the steak back to the pan and cook until the steak is heated through.
  • Turn the heat to high and add the sauce ingredients and bring to a boil. While the sauce is heating, whisk together the reserved cornstarch and pear juice. When the sauce is boiling, add the cornstarch mixture and cook about 1 minute or until the sauce is clear and thickened.  Remove from heat and serve immediately over hot rice.
Author: kate jones
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