Green Beans and Ground Beef Stir Fry

5 from 1 vote

Green Beans and Ground Beef Stir Fry

This green beans and ground beef stir fry is a simple, hearty dish that’s packed with savory flavor. Tender-crisp green beans pair beautifully with seasoned ground beef in a sauce that’s perfect for spooning over rice. It’s an easy, no-fuss meal you’ll want on repeat.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Side Dish

Cuisine: Chinese

Diet: Gluten Free, Halal

Servings: people

Calories: 95kcal

Author: Claudia

Ingredients

200 gr green beans
100 gr ground beef
2 cloves garlic
2 red chilis
½ tbsp oyster sauce
½ tbsp soy sauce
¼ tsp salt
¼ tsp mushroom powder
¼ tsp pepper
1 tsp cornstarch
1 tsp water

Instructions

Heat 1–2 tbsp oil in a wok or skillet over medium-high heat. Add the green beans and stir-fry for about 1 minute, until they turn brighter green and start to wrinkle slightly (Images 1, 2). Remove and set aside.
In the same pan (use the same oil), sauté the minced garlic until fragrant and lightly golden (Image 3). Add the ground beef and break it up with a spatula. Stir-fry until the beef is mostly cooked through and no longer pink (Image 4).
Add oyster sauce, soy sauce, a pinch of salt and pepper, and minced chili (if using) (Image 5). Stir to coat the beef evenly. Pour in the cornstarch slurry (cornstarch mixed with water) and cook for 30–60 seconds until the sauce thickens and clings to the beef (Image 6).
Return the green beans to the pan (Image 7) and stir-fry for another 1–2 minutes, until everything is well coated and the beans are tender-crisp (Image 8). Taste and adjust seasoning if needed. Serve hot with steamed rice.

Notes

Don’t overcrowd the pan when frying the green beans - Frying the green beans briefly in hot oil helps them wrinkle and stay crisp. If the pan is too crowded, they’ll steam instead of sear.
Use the same oil for extra flavor - After frying the green beans, keep the oil in the pan to sauté the garlic. It carries the flavor forward and builds a richer base for the stir fry.
Watch the garlic carefully - Let the garlic turn lightly golden and fragrant before adding the beef, but don’t let it burn or the dish can turn bitter.
Break up the ground beef well - Use a spatula to separate the beef into small pieces so it cooks evenly and coats better with the sauce.
Add the cornstarch slurry gradually - Pour in the slurry while stirring and let it simmer briefly. The sauce should cling to the beef, not pool at the bottom of the pan.
Add green beans back at the end - This keeps them tender-crisp and prevents them from turning soft or mushy.
Adjust heat to taste - Remove chili seeds for mild heat, or skip the chili entirely if you prefer a non-spicy stir fry.

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