Here's a fast, easy, and incredibly flavorful stir-fried beef and green beans recipe designed for weeknight dinners:

Ingredients

• 12 oz (340g) flank steak or sirloin, sliced very thin against the grain (¼ inch strips)
• 12 oz (340g) fresh green beans, ends trimmed, cut into 2-inch pieces
• 3 cloves garlic, minced
• 1-inch piece ginger, minced or grated
• 2 tbsp neutral oil (like vegetable or avocado), divided
• 2 tbsp soy sauce
• 1 tbsp oyster sauce

For Beef Marinade:

• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil

For Final Sauce (mix together beforehand):



• 2 tbsp water or beef broth
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar or honey
• ¼ tsp ground black pepper

Steps

1. Marinate Beef: Combine thinly sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp sesame oil in a bowl. Mix well. Set aside for 10 minutes.
2. Prep & Par-cook Green Beans: Heat 1 tbsp oil in a wok or large skillet over high heat. Add green beans and stir-fry for 3-5 minutes until bright green and slightly tender-crisp (blistering spots ok). Remove beans to a plate.
3. Stir-fry Beef: Add remaining 1 tbsp oil to wok. Add marinated beef in a single layer, leaving space. Sear undisturbed for 1 minute, then stir-fry briskly for another 1-2 minutes until just browned but not cooked through. Remove beef to plate with beans.
4. Aromatics: Add garlic and ginger to the wok. Stir-fry for 15-30 seconds until fragrant.
5. Combine & Finish: Return beef and green beans to the wok. Pour the pre-mixed sauce over everything. Toss constantly over high heat for 1-2 minutes until sauce thickens slightly and coats the ingredients. Beef should be cooked through.
6. Serve Immediately: Transfer to a plate. Best served hot over steamed rice.

Pro Tips for Speed & Flavor

• Thin Slices: Freeze beef slightly for easier, ultra-thin slicing.
• Prep First: Have all ingredients chopped, sauces mixed, and ready before heating wok (mise en place).
• High Heat: Essential for stir-frying, preventing soggy ingredients.
• Don't Overcrowd: Cook beef in batches if needed.
• Hot Wok: Ensure the wok/skillet is smoking hot before adding ingredients.
• Variations: Add a pinch of red chili flakes with garlic/ginger for heat. Substitute ground beef for strips (no cornstarch needed, add after aromatics).