Ever had one of those days where you’re craving something savory, quick, and just a little bit fancy? Let me take you through this stir-fry adventure featuring tender beef and vibrant veggies!
I love to mix and match nourishing green beans and vibrant carrots with tender slices of beef pounded thin for a meal that’s both gateau and potent. The rich umami flavors from soy and oyster sauce, fresh ginger, and fresh garlic make this dish hard to resist.
Stir-fry’s a busy cook’s best friend. This one comes together in a flash and has the added benefit of being a great source of protein and vitamins.
Beef sirloin (cut into thin slices and then pounded thin) and a variety of vegetables make this an excellent meal.
Ingredients
- Beef Sirloin: High in protein, providing essential amino acids.
- Green Beans: Rich in vitamins A, C, and K; good fiber source.
- Carrots: Packed with beta-carotene, critical for eye health.
- Garlic: Contains allicin, beneficial for heart health.
- Fresh Ginger: Anti-inflammatory, aids digestion and immune support.
- Soy Sauce: Adds umami flavor, enhances savory taste.
- Oyster Sauce: Sweet and savory, depth of flavor to dishes.
- Sesame Oil: Aromatic oil rich in antioxidants, heart-healthy fats.
Ingredient Quantities
- 1 pound beef sirloin, sliced thinly
- 2 tablespoons vegetable oil
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 1 cup carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup beef broth
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 tablespoons sesame seeds, for garnish
How to Make this
1. In a small bowl, combine the cornstarch with the beef broth to create a slurry, and then set it aside.
2. A large skillet or wok must be heated over medium-high heat. Add 1 tablespoon of vegetable oil.
3. Place the sliced beef into the skillet. Add black pepper, and stir-fry for 3-4 minutes. Remove the beef from the skillet and set aside.
4. In the same frying pan, add the last tablespoon of vegetable oil.
5. The skillet needs about 30 seconds to become fragrant after the addition of the garlic and ginger. They need to combine hemogenerously with the other ingredients for a full, rounded flavor.
6. Add the carrots and green beans to the frying pan and stir-fry for 4-5 minutes until they begin to soften.
7. Put the beef back in the skillet and add the soy sauce and oyster sauce. Stir to combine.
8. Combine the cornstarch slurry with the skillet ingredients and mix thoroughly. Allow to simmer for 2-3 minutes longer to enable the sauce to thicken up sufficiently and adhere to the beef and veggie ensemble.
9. Drizzle sesame oil on top and mix together.
10. Garnish and serve hot. Sesame seeds can be used to what we used to call “garnish”—meaning use them to sprinkle on top of the dish, as a finishing touch.
Equipment Needed
1. Small bowl
2. Measuring cups
3. Measuring spoons
4. Large skillet or wok
5. Stirring spoon or spatula
6. Cutting board
7. Knife
FAQ
- Q: Can I use a different type of beef?A: Yes, flank steak or strip steak can be used. Just be sure to slice it thinly so it cooks quickly and evenly.
- Q: Can this dish be made vegetarian?Of course, swapping the beef for tofu or mushrooms makes a vegetarian version possible.
- Q: Is it necessary to use both soy sauce and oyster sauce?A: You can choose one to use for enhancing the dish’s flavor, depending on your preference. Use one in a quantity to taste. Adjust the level of that one ingredient as needed.
- Q: Can I prepare this dish in advance?A: You can chop the fresh vegetables and slice the beef in advance to save time, but you should really enjoy this dish super fresh.
- Q: What can I serve this dish with?Steamed white rice or noodles make ideal companions for this dish and round out the meal.
- Q: How do I store leftovers?A. Keep in a vacuum-sealed container in a 2 °C to 4 °C (36 °F to 39 °F) environment. Use within three days. If necessary, reheat in a pan or microwave.
- Q: Can I use frozen green beans and carrots?A: Yes, but fresh vegetables typically provide a better texture. If frozen, thaw and drain excess moisture before cooking.
Beef Green Beans Carrots Recipe Substitutions and Variations
Oil from vegetables: You can use canola oil or grapeseed oil instead.
Soy sauce: Tamari or coconut aminos can be used in its place.
Oyster sauce: Hoisin sauce or mushroom stir-fry sauce can be alternatives.
Cornstarch: Good substitutes are potato starch or arrowroot powder.
Beef broth. You can use chicken broth or vegetable broth as alternatives.
Pro Tips
1. Marinate the Beef: Before cooking, marinate the sliced beef with half of the soy sauce and a teaspoon of sesame oil for about 15-20 minutes. This enhances the flavor and tenderness of the meat.
2. Prep Ahead: Trim and cut your green beans and julienne the carrots ahead of time. This will save you time and help you maintain a smooth cooking process, especially if you’re working with a hot skillet or wok.
3. High Heat Cooking: Ensure your skillet or wok is properly heated before adding the beef. High heat is crucial for a good sear, which locks in the juices and enhances the beef’s flavor.
4. Blanch the Beans: For vibrant green beans with a nice crunch, consider blanching them in boiling water for 2 minutes, then transferring them to an ice water bath before stir-frying. This process keeps their color and texture intact.
5. Adjust the Sauce Consistency: If the sauce seems too thick after adding the cornstarch slurry, adjust by adding more beef broth a little at a time, stirring to reach your desired consistency. This ensures the beef and vegetables are well-coated without becoming too gloppy.
Beef Green Beans Carrots Recipe
My favorite Beef Green Beans Carrots Recipe
Equipment Needed:
1. Small bowl
2. Measuring cups
3. Measuring spoons
4. Large skillet or wok
5. Stirring spoon or spatula
6. Cutting board
7. Knife
Ingredients:
- 1 pound beef sirloin, sliced thinly
- 2 tablespoons vegetable oil
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 1 cup carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup beef broth
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 tablespoons sesame seeds, for garnish
Instructions:
1. In a small bowl, combine the cornstarch with the beef broth to create a slurry, and then set it aside.
2. A large skillet or wok must be heated over medium-high heat. Add 1 tablespoon of vegetable oil.
3. Place the sliced beef into the skillet. Add black pepper, and stir-fry for 3-4 minutes. Remove the beef from the skillet and set aside.
4. In the same frying pan, add the last tablespoon of vegetable oil.
5. The skillet needs about 30 seconds to become fragrant after the addition of the garlic and ginger. They need to combine hemogenerously with the other ingredients for a full, rounded flavor.
6. Add the carrots and green beans to the frying pan and stir-fry for 4-5 minutes until they begin to soften.
7. Put the beef back in the skillet and add the soy sauce and oyster sauce. Stir to combine.
8. Combine the cornstarch slurry with the skillet ingredients and mix thoroughly. Allow to simmer for 2-3 minutes longer to enable the sauce to thicken up sufficiently and adhere to the beef and veggie ensemble.
9. Drizzle sesame oil on top and mix together.
10. Garnish and serve hot. Sesame seeds can be used to what we used to call “garnish”—meaning use them to sprinkle on top of the dish, as a finishing touch.
