Stir-Fry Beef With Chinese Green Beans

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 11/26/21
Chinese beef with green beans
Peter Cassidy/Photodisc/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
333 Calories
21g Fat
10g Carbs
26g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 333
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 26%
Cholesterol 67mg 22%
Sodium 439mg 19%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 26g
Vitamin C 11mg 53%
Calcium 69mg 5%
Iron 2mg 13%
Potassium 495mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the popular green bean dish that you’ll frequently find at Chinese restaurant buffets. The secret to making Chinese green beans (or long beans) is “dry-frying” the beans for about seven to 10 minutes. This process makes them more tender. 

Ingredients

  • 3/4 pound green beans

  • 3/4 pound flank steak

  • 1 tablespoon dark soy sauce

  • 1 teaspoon light soy sauce

  • 1/2 teaspoon granulated sugar

  • 4 tablespoons peanut oil, or vegetable oil, for stir-frying

  • 1 tablespoon finely chopped garlic

  • 1 tablespoon finely chopped ginger

  • 2 medium scallions, white parts only, finely chopped

  • 4 to 6 small dried chiles, or 1/2 to 1 teaspoon chile paste, to taste

  • 1 tablespoon Chinese rice wine, or dry sherry

  • Freshly ground black pepper, to taste

  • Kosher salt, to taste

  • 1/2 teaspoon sesame oil, optional

Steps to Make It

  1. Wash the green beans, drain thoroughly, and trim the ends. Cut the green beans on the diagonal into slices approximately 2 inches long.

  2. Cut the beef across the grain into very thin strips about 2 inches long.

  3. In a small bowl, combine the dark soy sauce, light soy sauce, and sugar. Set aside.

  4. Heat the wok over medium heat. When hot, add 2 tablespoons of oil, drizzling the oil down the sides of the wok.

  5. When the oil is hot, add the green beans. Stir-fry for 7 to 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok.

  6. Heat the remaining 2 tablespoons oil in the wok on high heat, drizzling the oil down the sides of the wok. When the oil is hot, add the garlic, ginger, and scallions. Stir-fry for a few seconds, then add the dried chiles or chile paste and stir-fry for a few more seconds until aromatic.

  7. Add the beef strips to the wok. Sear briefly without moving, and then stir-fry until the beef changes color. Splash the beef with the rice wine while cooking.

  8. Add the green beans and the sauce. Stir in the scallions. Taste and adjust seasoning, adding black pepper to taste, and salt if desired.

  9. Remove from the heat and add sesame oil if using. Serve hot.