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Stir-Fried Beef ‘n’ Beans

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


  • 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


  • 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.
  • 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.
  • 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.

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Average Rating:
  • mother of 3
    Nov 29, 2015

    Hubby says, "Oh no," but he ate all the beans. I used low sodium soy sauce, 1/2 tsp. granulated garlic, 1 tsp. ground ginger and try-tip instead of boneless sirloin, and marinated for 5 hours. Increased the water to 1/4 cup. Also used grape seed oil & jasmine rice. Takes about 45 minutes from start to finish. It would probably be absolutely fantastic if I used real garlic and ginger, but pretty tasty this way.

  • CookingUSA
    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.

  • jenrich48
    Jan 22, 2011

    Way too salty, inedible

  • katlaydee3
    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.

  • sandyshores
    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!

  • lmvcj2
    Feb 17, 2008

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