This Green Beans and Ground Beefย stir-fry has to be one of my favorite weeknight meals. I remember my mom making this all the time because she grew her own green beans in her backyard. What I love about this dish is that it is mostly vegetables but you still have a little bit of meat to make it feel like a real meal.
Can't get enough of Chinese stir-fries? Try my Thai Basil Eggplant Stir-fry next!
๐ฅก About This Recipe
Green beans with ground beef is one of the most common stir-fries found in Chinese households, and it is super tasty! I learned this recipe from my mother, and I am super excited to share it with you today.
I grew up eating this dish because my mom always had a fresh supply of green beans from her yard. If you have never had fresh green beans, I highly recommend them! They are so sweet and crunchy.
๐ Tips For The Best Green Beans
- Use High Heat. I like to cook the green beans on the highest heat setting with nothing but oil in the wok. This ensures no other ingredients will burn and the green beans will get an amazing char and smoky flavor. In Chinese cooking, we call this "wok hei" or "breath of the wok."
- Add a little bit of sugar. Green beans are naturally pretty sweet, but adding a little sugar brings out even more of their sweetness, especially if they are on the older side. Most restaurants add a little sugar to all their stir-fries, so if you are looking for that restaurant flavor, I recommend you do the same.
- A dash of MSG (optional): My mom is super against using MSG at home, but I always keep a bag handy, and I can confirm it elevates this dish to the next level.
๐ง Ingredients
- Ground Beef: You can use lean or full-fat ground beef. I have tested both, and they taste equally delicious. You can also use ground pork or chicken.
- Green Beans: You will need to trim the ends and cut them in half.
- Aromatics: Garlic and ginger are all you need. You can double or triple the amount for even more flavor.
- Sauce: Shaoxing wine, oyster sauce, dark soy sauce, light soy sauce, sugar, chicken stock, and some cornstarch to thicken it. I am using chicken bouillon powder mixed with water for the chicken stock.
- MSG: This is totally optional but I like adding โ of a teaspoon to add a bunch of umami.
๐ช Instructions
STEP 1: In a small bowl, combine the sauce ingredients: chicken stock, sugar, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and MSG (optional).
STEP 2: Heat the wok over high heat until lightly smoking. Add 1 tablespoon of oil and stir-fry the ground beef until it is no longer pink. Remove the beef to a bowl.
STEP 3: Add another tablespoon of oil to the wok and wait for it to smoke slightly. Add the green beans and sear on all sides until they are slightly charred and wrinkled. This should take about 4-5 minutes.
STEP 4: Remove the wok from the heat to let it cool down slightly. Reduce the heat to medium, then add the garlic and ginger and cook for 30 seconds. Turn the heat back to high, pour in the sauce mixture, and bring it to a simmer.
STEP 5: Give the cornstarch slurry a quick mix, then stir it into the sauce until it thickens. Return the beef to the wok and stir to combine. Serve immediately over rice!
๐ Recipe
Green Beans And Ground Beef Stir-fry
Ingredients
Sauce
- ยผ cup chicken stock (or water)
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon soy sauce
- ยผ teaspoon sugar
- โ teaspoon MSG (optional)
Stir-fry
- 2 tablespoons neutral oil (divided)
- 200 g ground beef
- 1 pound green beans (ends removed and cut in half)
- 1 tablespoon garlic (minced)
- 2 teaspoons ginger (minced)
- ยฝ teaspoon cornstarch (mixed with 1 teaspoon of water)
Instructions
- In a small bowl, combine all sauce ingredients and set aside.
- Heat the wok over high heat until lightly smoking. Add 1 tablespoon of oil and stir-fry the ground beef until it is no longer pink. Remove the beef to a bowl.
- Add another tablespoon of oil to the wok and wait for it to smoke slightly. Add the green beans and sear on all sides until they are slightly charred and wrinkled. This should take about 4-5 minutes.
- Remove the wok from the heat to let it cool down slightly. Reduce the heat to medium, then add the garlic and ginger and cook for 30 seconds. Turn the heat back to high, pour in the sauce mixture, and bring it to a simmer.
- Give the cornstarch slurry a quick mix, then stir it into the sauce until it thickens. Return the beef to the wok and stir to combine. Serve immediately over rice!
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