Easy Szechuan Beef Stir Fry with Green Beans
If takeout-style dinners are your love language, this beef stir fry with string beans is for you. Thinly sliced beef, blistered green beans, tongue-tingling Szechuan peppercorns, and a glossy sauce deliver maximum flavor in minimal time. Serve over rice and prepare to go back for seconds!
Servings: 4 -6 servings
Calories: 205kcal
Equipment
Ingredients
For the Stir Fry
- 1 lb flank steak
- 2 tsp kosher salt
- 2 Tbsp neutral oil
- 8 oz string beans, ends trimmed, cut into 1-inch pieces
- 1 medium sweet onion, halved and thinly sliced
- 1 tsp whole Szechuan peppercorns
- ½ cup fresh cilantro, leaves left whole
- 1 medium lime
For the Sauce
- ¼ cup oyster sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp honey
- 1 Tbsp water
- 2 tsp Sriracha, use more if you want it spicy!
- 1 tsp sesame oil
For Serving
- Steamed white rice
- Thinly sliced scallions
- Sesame seeds
Instructions
- Prepare the steak. Using a sharp knife, slice the steak thinly across the grain into ¼-inch thick strips. Place in a large bowl, then season with 2 tsp kosher salt. (See note below.)
- Make the sauce. Combine all sauce ingredients in a liquid measuring cup or large bowl, then whisk to combine.
- Cook the veggies. Heat a large frying pan or wok over medium-high heat. When hot, add 2 Tbsp neutral oil, heat for about 30 seconds, then add the string beans and sliced onion. Cook, stirring occasionally, until they begin to blister, about 4-6 minutes. While they’re cooking, crush the peppercorns. If you don’t have a mortar and pestle, simply place them in a Ziploc bag, seal tightly, then crush with something heavy (eg, a rolling pin).
- Cook the beef. To the veggies, add the beef, crushed peppercorns, and fresh cilantro, then cook, stirring occasionally, for another 4-6 minutes. You want the beef to brown a bit, but yes, it cooks quickly!
- Add sauce. Pour the sauce on top, stir well, then let it bubble and reduce for a minute. Turn off the heat, add the juice of one lime, then taste and adjust seasoning as needed.
- Serve. Spoon over bowls of steamed rice, then garnish with sliced scallions and sesame seeds. Enjoy!
Notes
- Nutrition facts do not include rice.
- Make ahead: Slice the beef, prep the vegetables, and whisk together the sauce up to 1 day in advance. Store separately in the refrigerator until ready to cook.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a hot skillet or wok until warmed through. (The microwave works too, but the vegetables will soften more.)
- Freezing: Not recommended, as the vegetables lose their crisp texture after thawing. Best enjoyed fresh.
Nutrition
Calories: 205kcal | Carbohydrates: 13g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 1386mg | Potassium: 456mg | Fiber: 2g | Sugar: 7g | Vitamin A: 363IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 2mg
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