Stir Fry Green Beans With Beef

Ingredients

• 350 ggreen beans
• 150 gminced beef
• 5 tbspminced shiitake mushrooms
• 30 gdried shrimp, soaked in hot water and minced
• 5dried chillies, chopped
• 3long chillies, chopped (optional)
• 1 1/2 tbspminced shallots
• 1 tbspminced garlic
• 1 1/2 tspginger, finely chopped
• 4 tbspoil
• 1 tspdark soy sauce
• 1 tbspChinese cooking wine
• 2 tbspsoy sauce
• 1 tspsugar
• 1 tspsesame oil
• 1/2 tspwhite pepper
• 1/2salt

Instructions

1. 1

   Mix the sauce

   Combine the dark soy sauce, Chinese cooking wine, soy sauce, sugar, sesame oil, white pepper and salt in a bowl. Set aside.

2. 2

   Char the beans

   Heat 2 tbsp oil in a wok until very hot, swirling it to coat the surface. Add the green beans in a single layer, reduce the heat to medium and let them char on both sides.

3. 3

   Finish the beans

   Stir the beans occasionally as they fry for 5–10 minutes. Remove them from the wok and set aside.

4. 4

   Cook the beef

   In the same wok, heat 1 tbsp oil, add the minced beef and fry for 1 minute before turning it over.

5. 5

   Fry the aromatics

   Push the beef to one side of the wok. Add the remaining oil to the other side, then stir-fry the garlic, shallots and ginger until golden and fragrant.

6. 6

   Combine ingredients

   Mix the aromatics into the beef, then add the green beans, minced mushrooms and dried shrimp.

7. 7

   Add the sauce

   Pour in the seasoning sauce, turn the heat to high and stir-fry for 1 minute, mixing everything together. Turn off the heat.

8. 8

   Serve with rice

   Serve the stir-fry with rice.

What is stir-fried green beans with beef?

This is a wok-cooked combination of green beans and minced beef, seasoned with soy, aromatics and dried seafood. Its ingredients and quick, high-heat method draw on familiar East and Southeast Asian stir-fry traditions.

Here, the beans are cooked separately first so they can take on char before the beef and savoury additions are mixed in. Dried shrimp and shiitake add concentrated flavour to the simple meat-and-vegetable base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 14g protein, 11g carbs, 22g fat.

The beef and dried shrimp provide most of the protein, while the green beans and sugar contribute carbohydrates. Cooking oil is the main source of fat, with a smaller amount from the beef and sesame oil. Serve with a measured portion of rice and an extra vegetable side to make a more balanced plate.

The ingredients that build flavour

Dried shrimp: soaking and mincing them helps distribute their savoury taste throughout the dish. Drain them after soaking so they do not add excess water to the wok.

Shiitake and aromatics: minced mushrooms, shallots, garlic and ginger bring depth and fragrance. Keep them ready before heating the wok, as the aromatic stage moves quickly.

Getting a good char on the beans

A hot wok and a single layer give the beans room to make contact with the cooking surface. If your wok is small, fry the beans in batches rather than crowding them.

Medium heat gives the beans time to char on both sides over the stated 5–10 minutes. Stir occasionally, but leave them undisturbed long enough to colour.

Cooking the beef and aromatics

Beef first: fry it for 1 minute, then turn it as directed. Push it aside to make space for the aromatics while keeping the cooking in the same wok.

Aromatics next: stir-fry the garlic, shallots and ginger until golden and fragrant, then mix them through the beef. Have the beans, mushrooms, shrimp and sauce within reach so they can be added promptly.

Knowing when it is ready

The beans should show browned or lightly charred patches after their separate fry. Their final minute in the wok brings them together with the other ingredients without requiring a long finish.

The sauce stage lasts just 1 minute over high heat. Stir well so the seasoning coats the beef and vegetables, then take the wok off the heat.

Serving the stir-fry

Serve it hot with rice, which makes a simple base for the soy-seasoned sauce. Plain steamed rice lets the chilli, ginger and savoury ingredients stand out.

For a fuller meal, add another vegetable side, such as lightly cooked greens. Keep the side simply seasoned so it does not compete with the stir-fry.

Recipe notes & tips

• Trim the green beans and dry them well before they go into the hot wok.
• Soak and mince the dried shrimp before you start cooking.
• Mix the seasoning sauce in advance so it is ready when the wok is hot.
• Keep the beans in a single layer to help them char rather than steam.
• Prepare the garlic, shallots and ginger together before frying them.
• Taste the finished stir-fry before serving, as soy sauces and dried shrimp can vary in saltiness.

Variations

• Adjust the heat: use fewer dried chillies or leave out the optional long chillies for a milder dish.
• Use another mushroom: finely minced fresh shiitake can stand in for the minced shiitake listed.
• Swap the meat: try minced pork in place of the beef, cooking it in the same way.
• Add extra vegetables: include sliced peppers alongside the green beans.
• Make it without shrimp: omit the dried shrimp for a version without shellfish, noting that the flavour will be less savoury.

Common mistakes to avoid

• Crowding the beans: they can steam instead of charring; cook them in batches if needed.
• Adding wet beans: excess water cools the wok; dry them before frying.
• Burning the aromatics: garlic and ginger can darken quickly; keep them moving until golden and fragrant.
• Adding the sauce too early: wait until the beans, beef, mushrooms and shrimp are in the wok, then stir-fry everything together for 1 minute.
• Guessing the salt quantity: the listed amount is written as 1/2 without a unit; add it cautiously and taste before serving.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat in a hot wok or frying pan until steaming throughout, adding a small splash of water if needed.

Frequently asked questions