Chinese Green Beans and Beef (Printable)

Quick stir-fry of blistered green beans and seasoned ground beef in a garlicky soy sauce—ready in 30 minutes.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh green beans, trimmed and cut into 2-inch pieces
02 - 3 cloves garlic, minced
03 - 1 small onion, thinly sliced (optional)

→ Protein

04 - 1 pound ground beef, 85% lean recommended

→ Sauce

05 - 3 tablespoons soy sauce
06 - 1 tablespoon oyster sauce
07 - 1 tablespoon hoisin sauce (optional, for sweetness)
08 - 1 teaspoon sesame oil
09 - 1 teaspoon sugar
10 - 1/2 teaspoon freshly ground black pepper

→ For Stir-Frying

11 - 2 tablespoons vegetable oil

→ Garnish

12 - 1 tablespoon toasted sesame seeds (optional)
13 - 2 green onions, thinly sliced

# How to Make It:

01 - In a small mixing bowl, combine soy sauce, oyster sauce, hoisin sauce if using, sesame oil, sugar, and black pepper. Stir well and set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the green beans and stir-fry for 4 to 5 minutes until lightly blistered and just tender. Remove green beans and set aside.
03 - Add the remaining 1 tablespoon vegetable oil to the pan. Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, about 4 to 5 minutes. Drain excess fat if necessary.
04 - Add diced garlic and onion, if using, to the beef. Stir-fry for 1 minute until fragrant.
05 - Return green beans to the pan. Pour in the reserved sauce mixture. Stir-fry for 2 to 3 minutes, ensuring all ingredients are well coated and heated through.
06 - Remove from heat. Transfer to a serving dish. Top with toasted sesame seeds and sliced green onions. Serve hot with steamed rice if desired.

# Expert Suggestions:

01 -
  • It comes together in less than half an hour, but still tastes like you fussed over it all day.
  • The sweet, salty sauce clings to the blistered green beans so perfectly, it's almost impossible to stop sneaking bites as you cook.
02 -
  • Blistering the green beans over high heat first is the only way to get that perfect tender crunch.
  • If you crowd the pan, you'll end up with soggy beans instead of the crisp sear you're after.
03 -
  • It’s worth pausing to taste the sauce before adding it—everyone’s soy sauce is a little different and you can tweak on the fly.
  • If you want a little heat, a teaspoon of chili garlic sauce stirred in is all you need.

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