Beef and green bean stir fry

Beef and green bean stir fry
Beef and green bean stir fry

It is hard to cook beef quickly. Usually, you need to stew it. I have found exciting variant of cooking. So, I decided to use this resource and share it. 

The green bean stir fry in sauce will be cooked for a maximum of 30 minutes. The meal will be healthy and delicious. You can serve it, for example, with baked potato wedges


  • Beef pulp (shoulder blade, thick or thin edge, tenderloin) 
  • Frosen green beans (frozen) 300 g. 
  • Onion 1 medium piece
  • Cloves of garlic 2 -3.
  • Soy sauce 60-80 ml
  • Ground black pepper, salt to taste 
  • Wheat flour 1tbs.
  • Vegetable oil 2 tbs. 
Beef and green bean stir fry calories
Beef and green bean stir fry calories

 How to make beef and green bean stir fry

Step 1. After washing, we dry the beef with paper towels. Cut into thin, no more than 10 mm dice. Try to cut across the meat fibers.

Step 2. Heat the oil. Put the meat in one layer. Fry, stirring, for no more than 2 minutes. When the beef becomes light, and the juice from it has just begun to stand out, we put it in a bowl and cover it.

Fried beef

Step 3. Sliced onion in half rings, stirring, lightly browned quickly, add garlic.

fried onion

Step 4. Put the string beans, pour in soy sauce and a little boiling water, remove the heat to medium and simmer for 4-5 minutes (or a little longer if we want to get soft beans).

Green beans with onion

Step 5. To thicken the sauce, use a strainer to scatter the flour.

beef and green bean-stir fry with flour
beef and green bean-stir fry with flour

Step 5. Return the beef to the pan, salt, pepper, as soon as the dish boils, cover it with a lid and turn off the fire. Do not open the lid for 5-6 minutes – during this time the beef will be soaked with sauce, it will become even juicier.

beef and green bean stir fry
beef and green bean stir fry

Recommendations for beef bean stir fry

Do not overcook beef: in 1.5-2 minutes hot oil thin bars of meat are cooked. They are ready, soft and juicy. If you fry it further, the meat will begin to lose juice; it will become hard. In this case you have to stew it for a long time until the meat becomes tender.

It is also important not to fry a lot of beef simultaneously. The oil in the pan immediately loses temperature. The meat does not fry quickly, but begins to leave the juice and harden.

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