Beef & Green Bean Stir-Fry
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
273 kcal
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Course
Main Course
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Cuisine
Asian
Beef & Green Bean Stir-Fry
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This beef & green bean stir fry is loaded with veggies and lean protein and is perfect for a busy weeknight meal!
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Ingredients
Stir-Fry Mixture
- 1 ½ 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 ginger fresh, minced
Sauce
- ½ cup pear juice look for it near the baby food or apple juice
- ½ cup soy sauce
- ⅓ cup brown sugar
- 1 teaspoon Sriracha sauce
- 1 teaspoon sesame oil
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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 ¼" 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.
Equipments used:
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
26g
(9%)
Protein
28g
(56%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
68mg
(23%)
Sodium
1170mg
(49%)
Potassium
667mg
(19%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
623IU
(12%)
Vitamin C
19mg
(21%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1170mg | 49% |
| Potassium | 667mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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