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Beef and Green Bean Stir Fry

  • Author: Meagan


As I said before, the stir fry is all about the sauce – though in this case the green beans were a lovely addition.  This is quite a quick dinner if you’re able to prepare all of the elements beforehand and I discovered this in the new Best of Bridge.



1 lb. of lean beef, cut into strips across the grain

Combine the strips of beef in a bowl with 1 tablespoon of soy sauce and set aside.


3 T. soy sauce

4 T. oyster sauce

2 T. water

1 T. EACH dry sherry AND liquid honey

1 t. cornstarch AND 1/2 t. chili paste

Whisk all ingredients together and set aside.


2 good sized carrots, thinly sliced, par cooked for 4 minutes in boiling water, rinsed in cold water and drained well

3 c. green beans cut into 1/2 inch segments, par cooked for 2 minutes in boiling water, rinsed in cold water and drained well

1 red pepper, thinly sliced

1 large onion, thinly sliced

3 cloves of garlic, minced

3 green onions, chopped

1 T. ginger, minced


In a wok or large skillet, heat a couple of tablespoons of oil over medium-high heat,  stir fry the beef until the pink is just gone and then transfer it to a plate.

Add the onion to the pan and cook for a few minutes until it starts to soften, then add the garlic, green onions, ginger and 1 tablespoon of water and cook for another minute.

Add the red pepper, par cooked carrots and green beans, beef with juices and the sauce and cook for another couple of minutes until all is heated through, and the sauce has come to a boil and thickened.  Serve up in big bowls over rice – enjoy!

  • Category: Beef, Stir fry


From Meagan's Kitchen

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