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Stir-Fried Beef 'n' Beans Recipe
Stir-Fried Beef 'n' Beans Recipe photo by Taste of Home

Stir-Fried Beef 'n' Beans Recipe

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Garlic, ginger and soy sauce lend a robust flavor to this meaty marinated dish. My mother-in-law took cooking lessons while living in Japan and brought back this recipe. It has become a favorite of family and friends...even those who don't usually eat green beans. -Kristine Lowry, Bowling Green, Kentucky
TOTAL TIME: Prep: 10 min. + marinating Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 25 min.
MAKES: 4 servings


  • 1/4 cup cornstarch
  • 1/2 cup soy sauce
  • 2 tablespoons water
  • 4 teaspoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 4 tablespoons canola oil, divided
  • 1 pound beef top sirloin steak, cut into 1/4-inch strips
  • 1/2 pound fresh green beans, cut in half lengthwise
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Hot cooked rice


  1. In a small bowl, combine the cornstarch, soy sauce, water, ginger, garlic and 2 tablespoons oil until smooth. Set aside 1/2 cup. Pour the remaining marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 25-30 minutes.
  2. Drain and discard marinade from beef. In a wok or skillet, stir-fry beef in remaining oil for 4-6 minutes or until browned. Remove and keep warm.
  3. In the same skillet, stir-fry the beans, sugar and salt for 15 minutes or until crisp-tender.Stir in the beef and reserved marinade. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Stir-Fried Beef 'n' Beans in Taste of Home June/July 2002, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Aug. 21, 2013

"This was a great-tasting recipe. I received one complaint that the sauce on the meat was too starchy, but personally I liked the sauce, as did the rest of the family. I used way more than the allotted amount of canola oil, as necessary, for frying the meat. Since I had pre-cooked rice, I did not have to wait for it to cook, but the rest of the recipe took way longer than 10 minutes to make. Next time I make this dish, I will allot at least 30 minutes of preparation time."

Reviewed Jan. 22, 2011

"Way too salty, inedible"

Reviewed May. 19, 2010

"I really think there must be some errors in the measurements or ingredients or something. This recipe was not even edible. There is no way this would make it past the test kitchen much less, be a prize winner as written."

Reviewed Oct. 12, 2009

"I have been making this recipe for years. I love the flavor! I definately use low sodium soy sauce & do not add the salt while stir frying the green beans. I also use Olive Oil instead of Canola Oil. My whole family loves this one!"

Reviewed Feb. 17, 2008

"This comes out too salty. The recipe should ask for low sodium soy sauce and no additional added salt."

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