Spicy Sesame Beef and Green Bean Stir-Fry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/4 lb (570 g) flank or sirloin steak, thinly sliced
• 12 oz (340 g) green beans, trimmed and dried
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 4 scallions, whites and greens separated
• 3 tbsp low-sodium soy sauce + 1 tbsp for marinade
• 2 tbsp chili-garlic sauce (like sambal oelek)
• 1 tbsp brown sugar (or honey)
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce (optional but recommended)
• 3 tsp cornstarch (1 tsp for beef, 2 tsp for sauce)
• 2 tsp toasted sesame oil
• 1 1/2 tbsp toasted sesame seeds
• 2–3 tbsp neutral oil (canola, peanut, or avocado)
• Salt and black pepper, to taste

Do This

• 1. Toss sliced beef with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, and a pinch of black pepper. Let marinate while you prep everything else.
• 2. Whisk sauce: 3 tbsp soy sauce, 2 tbsp chili-garlic sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1/4 cup water, and 2 tsp cornstarch.
• 3. Prep veg: trim green beans; mince garlic and ginger; slice scallions, keeping whites and greens separate.
• 4. In a very hot wok or large skillet, sear green beans in 1 tbsp oil for 5–7 minutes until blistered and crisp-tender. Remove and set aside.
• 5. Add 1 tbsp oil, stir-fry beef in a single layer in 1–2 batches for 2–3 minutes until browned and just cooked. Remove to a plate.
• 6. Add a little more oil if needed; quickly cook garlic, ginger, and scallion whites for 30 seconds. Pour in sauce; simmer 30–60 seconds until glossy and slightly thickened.
• 7. Return beef and green beans to the pan; toss 1–2 minutes to coat. Finish with sesame oil, sesame seeds, and scallion greens. Serve hot over rice or noodles.

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Why You’ll Love This Recipe

• Deep, savory flavor with a spicy chili-garlic kick and nutty toasted sesame in every bite.
• Crisp-tender, blistered green beans add freshness and texture that balance the rich beef.
• Fast weeknight stir-fry: on the table in about 35 minutes, including prep.
• Flexible heat level and easy pantry-friendly sauce you can tweak to taste.

Grocery List

• Produce: Green beans, garlic, fresh ginger, scallions (green onions)
• Dairy: None
• Pantry: Flank or sirloin steak, low-sodium soy sauce, chili-garlic sauce, oyster sauce, brown sugar or honey, rice vinegar, cornstarch, toasted sesame oil, toasted sesame seeds, neutral oil (canola, peanut, or avocado), salt, black pepper, optional red pepper flakes

Full Ingredients

For the Beef

• 1 1/4 lb (570 g) flank steak or sirloin, thinly sliced against the grain
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 1/4 tsp baking soda (optional, for extra-tender beef)
• 1/4 tsp freshly ground black pepper

For the Green Beans & Aromatics

• 12 oz (340 g) fresh green beans, trimmed and thoroughly dried
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely minced
• 4 scallions, thinly sliced; whites and greens separated
• 2–3 tbsp neutral high-heat oil (such as canola, peanut, or avocado), divided
• 1 1/2 tbsp toasted sesame seeds

For the Spicy Sesame Chili-Garlic Sauce

• 3 tbsp low-sodium soy sauce
• 2 tbsp chili-garlic sauce (such as sambal oelek or similar)
• 1 tbsp oyster sauce (optional but adds great depth)
• 1 tbsp packed light brown sugar (or honey)
• 1 tbsp rice vinegar
• 1/4 cup (60 ml) water
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• Optional: pinch of red pepper flakes for extra heat

For Serving (Optional)

• Steamed white or brown rice, or cooked noodles
• Additional chili-garlic sauce, to taste
• Extra toasted sesame seeds and sliced scallions

Step-by-Step Instructions

Step 1: Slice and Marinate the Beef

Place the beef in the freezer for 15–20 minutes if you have time; this firms it up and makes it easier to slice thinly. Using a sharp knife, slice the steak against the grain into thin strips, about 1/4 inch (0.5 cm) thick. Add the sliced beef to a medium bowl. Pour in 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil, then sprinkle over 1 teaspoon cornstarch, 1/4 teaspoon baking soda (if using), and 1/4 teaspoon black pepper. Toss well until the beef is evenly coated and glossy. Let it marinate at room temperature for at least 10–15 minutes while you prepare the sauce and vegetables.

Step 2: Whisk Together the Chili-Garlic Sesame Sauce

In a small bowl or liquid measuring cup, combine 3 tablespoons soy sauce, 2 tablespoons chili-garlic sauce, 1 tablespoon oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1/4 cup water. Whisk until the sugar is dissolved. Sprinkle in 2 teaspoons cornstarch and whisk again until no lumps remain. Stir in 1 teaspoon toasted sesame oil and a pinch of red pepper flakes if you like it extra spicy. Set the sauce near the stove; once you start stir-frying, everything moves quickly.

Step 3: Prep the Green Beans and Aromatics

Rinse the green beans, then dry them very thoroughly with a clean kitchen towel or paper towels; moisture will prevent them from searing properly. Trim off the stem ends. Mince the garlic and ginger and slice the scallions, keeping the white and light green parts separate from the dark green tops. Group the aromatics together so you can add them to the pan quickly. This mise en place will make the stir-fry smooth and stress-free.

Step 4: Sear the Green Beans Until Blistered

Heat a large wok or a wide, heavy skillet (12 inches or larger) over medium-high to high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. Add the dried green beans in a single layer as best you can. Let them cook undisturbed for 2 minutes to develop a deep sear and slight blistering. Then stir-fry for another 3–5 minutes, tossing every 30 seconds, until the beans are crisp-tender with charred spots but still bright green. Season with a small pinch of salt. Transfer the green beans to a plate and set aside.

Step 5: Stir-Fry the Beef in Batches

Return the wok or skillet to high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is just beginning to smoke, add about half the marinated beef in a single layer. Let it sear without moving for 30–45 seconds so it browns, then stir-fry for another 1–2 minutes until just cooked through but still tender. Transfer the beef to a clean plate. Repeat with the remaining beef, adding a bit more oil if the pan looks dry. Avoid overcrowding; cooking in batches keeps the beef from steaming and helps develop good color and flavor.

Step 6: Cook the Aromatics and Thicken the Sauce

With the pan still on high heat, add another teaspoon of oil if needed. Add the minced garlic, minced ginger, and the scallion whites. Stir-fry for 30 seconds until fragrant but not browned. Give the prepared sauce a quick stir (the cornstarch can settle), then pour it into the hot pan. It will bubble vigorously. Stir constantly for 30–60 seconds, scraping up any browned bits from the bottom, until the sauce thickens to a glossy, syrupy consistency that clings to a spoon.

Step 7: Combine, Finish with Sesame, and Serve

Once the sauce has thickened, return the seared green beans and all the cooked beef (with any accumulated juices) to the pan. Toss everything together for 1–2 minutes over medium-high heat, making sure the beef and beans are evenly coated in the spicy sesame chili-garlic sauce and heated through. Taste and adjust seasoning with a splash of soy sauce or a bit more chili-garlic sauce if desired. Turn off the heat, sprinkle in the toasted sesame seeds and scallion greens, and toss once more. Serve immediately over steamed rice or noodles, spooning extra sauce from the pan over each portion.

Pro Tips

• Slice against the grain: Cutting the beef across the muscle fibers into thin strips is key to tenderness, especially with flank steak.
• High heat is non-negotiable: Let the pan get very hot before adding the beans or beef so you get a good sear and avoid pale, steamed results.
• Cook the beef in batches: Overcrowding the pan cools it down and leads to toughness. Two quick batches usually work best.
• Dry the green beans well: Any surface water will prevent blistering and can cause oil to sputter. Drying them thoroughly gives you that charred, restaurant-style texture.
• Adjust the spice level: For mild heat, use 1 tablespoon chili-garlic sauce; for medium, 2 tablespoons; for hotter, add extra chili-garlic sauce or a pinch of red pepper flakes.

Variations

• Chicken version: Swap the beef for 1 1/4 lb boneless, skinless chicken thighs, thinly sliced. Marinate and cook the same way, adjusting cook time until the chicken is fully cooked.
• Extra veggie stir-fry: Add sliced red bell pepper, onions, or snap peas. Sear them along with the green beans or in a separate quick batch before combining with the sauce.
• Less-sodium twist: Use low-sodium soy sauce throughout and thin the sauce with an extra tablespoon or two of water, adding salt at the end only if needed.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring once or twice. The green beans will soften slightly on reheating but will still be flavorful. For make-ahead prep, slice and marinate the beef, whisk the sauce, and prep all the aromatics and green beans up to 24 hours in advance. Keep each component refrigerated separately. When ready to eat, you can have the stir-fry cooked and on the table in about 10–15 minutes.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without rice or noodles): about 430 calories; 30 g protein; 22 g fat; 20 g carbohydrates; 3 g fiber; 8 g sugars; 1100 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands you use.