Description
This Spicy Garlic Beef Stir-Fry with Green Beans & Rice is a quick, flavorful weeknight meal combining tender flank steak with crisp green beans and vibrant red bell pepper, all coated in a savory, slightly spicy garlic ginger sauce. Served over fluffy jasmine rice, it’s a perfect balance of heat, sweetness, and umami.
Ingredients
Scale
Beef and Marinade
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- Salt and pepper to taste
Vegetables
- 2 cups fresh green beans, trimmed
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
Sauces and Seasonings
- 2 tablespoons vegetable oil (divided)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1-2 teaspoons chili paste or sriracha (adjust for heat preference)
- 1 tablespoon brown sugar (optional, to balance the heat)
- 1 tablespoon sesame oil (optional, for extra flavor)
Carbohydrate
- 2 cups cooked jasmine rice (or white rice of your choice)
Instructions
- Prepare the Beef: Slice the flank steak or sirloin thinly against the grain. Season both sides with a pinch of salt and pepper to enhance the natural flavor of the beef.
- Cook the Rice: Prepare the jasmine rice according to the package instructions, typically using a 1:2 rice-to-water ratio. Once cooked, fluff the rice gently with a fork. For added aroma and richness, toss the warm rice with a tablespoon of sesame oil if desired.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the green beans and red bell pepper. Stir-fry continuously for 4-5 minutes until the vegetables are tender yet retain a crisp texture. Remove them from the skillet and set aside.
- Cook the Beef: In the same skillet, pour in the remaining tablespoon of vegetable oil. Lay the sliced beef in a single layer and cook for 2-3 minutes, stirring occasionally until the meat is browned and cooked through. Remove the beef and set aside with the vegetables.
- Prepare the Sauce: Using the same skillet, add the minced garlic and grated ginger. Stir-fry for about 30 seconds or until fragrant to release their flavors. Add in soy sauce, oyster sauce, hoisin sauce, rice vinegar, chili paste or sriracha for heat, and brown sugar if you want to balance the spiciness. Stir continuously and cook for 1-2 minutes until the sauce thickens slightly and is warmed through.
- Combine and Heat Through: Return the cooked beef and vegetables to the skillet. Toss everything thoroughly to coat with the sauce. Continue cooking for an additional 2 minutes to meld the flavors and ensure everything is heated evenly.
- Serve: Spoon the spicy garlic beef stir-fry over the prepared jasmine rice. Optionally garnish with sesame seeds, chopped green onions, or fresh cilantro for extra flavor and a fresh appearance.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Adjust the amount of chili paste or sriracha according to your preferred spice tolerance.
- You can substitute green beans with snap peas or broccoli florets for variety.
- Brown sugar is optional but helps to balance the heat and acidity in the sauce.
- Using a wok can enhance the stir-frying technique, but a large skillet works well too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
