Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Beef and green bean stir-fry is full of flavour, quick, healthy, and easy to make. A perfect meal for a busy weeknight; delicious, satisfying and on the table in no time. And of course, so much better for both budget and flavour than ordering takeaway.
This beef and bean stir-fry can also be extremely cost effective and reduce waste from your kitchen. Use cheaper cuts of beef and tenderise them in the bicarb soda.
Utilise the vegetables you already have in the fridge or buy what is in season to replace the beans, capsicum and mushrooms. You can also reheat leftover rice with a little water to return the fluffiness. There are always ways to cut down on cost and waste. Alternatively, make my Baked (Fried) Rice to serve with the stir-fry.
More Easy Beef Stir-fries to Try
- Beef Broccoli and Noodle Stir-fry
- Sticky Sesame Beef
- Lemongrass Ginger Beef Stir-fry
- Chicken San Choy Bow
Which Cut is Best for Beef Stir-fry
I have used beef rump in this recipe, but feel free to change it up and choose another cut if that’s your preference. Or the pre-cut strips make it super quick and easy. Tricks in the kitchen never cease to amaze me. Try this one – If you buy a cheaper cut or pre-cuts, coating the meat in the baking soda will help it to tenderise. Simple things to make your meal so much better!
The flavours of this stir-fry go with many proteins, not just beef. Try using chicken, tofu or even lamb. It’ll make a whole new tasting dish, but just as good!
So, the next time you’re craving home delivery, don’t bother spending your money or waiting for the food to arrive, give this beef and green bean stir-fry a try. It’s quick, it’s delicious, and it’s budget friendly.
Beef Stir-fry Recipe Nutritional Information
The figures used in the beef stir-fry recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Did you try the beef and green bean stir-fry recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other tasty beef recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Beef and Green Bean Stir-fry
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 500 grams beef steak - rump
- 1 tsp bicarb soda
Sauce
- 1 tsp cornflour
- 120 ml beef stock - or vegetable, salt-reduced
- 1 tbsp Chinese rice wine
- 2 tbsp soy sauce - salt-reduced
- 2 tbsp brown sugar
Stir-fry
- 1 tbsp sesame seeds - optional
- 1 tbsp sesame oil - or vegetable
- 3 shallots - thinly sliced
- 100 grams mushrooms - sliced
- 1 clove garlic - minced or finely chopped
- 1 tbsp fresh ginger - minced or finely chopped
- 150 grams green beans - halved
- ¼ red capsicum - thinly sliced, optional
Instructions
- Cut the beef into wide strips, no more than half a centimetre in thickness. Place in a bowl with the bicarb soda and stir well to coat. Set aside for 10 minutes.
Sauce
- Combine the cornflour with 2 tsp water in a small bowl and stir to a smooth paste. Stir in the remaining sauce ingredients and set aside.
Stir-fry
- Heat a wok or large frying pan over high heat. Add the sesame seeds and dry fry for 30-60 seconds, or until lightly toasted. Keep an eye on them! Transfer to a small bowl and set aside.
- Heat the oil in the same wok or pan over high heat. Add the beef and cook for 1-2 minutes. Do not cook the meat all the way through, but it should be lightly browned on most sides.If you have increased the quantities of the recipe, you may need to cook the beef in batches so it doesn't 'stew' in juices.
- Add the mushrooms, garlic and ginger and stir-fry for 30 seconds.
- Add the beans and capsicum and stir for no more than 30 seconds before adding the sauce and half the shallots. Cook until the sauce has slightly thickened. Remove from the heat.
To Serve
- Serve with noodles or rice. Try my Baked (Fried) Rice. Sprinkle with remaining shallots and the sesame seeds. Serve immediately.
Nutrition
*Nutrition and calorie figures are estimates only.
This was delicious! The sauce was particularly tasty. I love recipes where all of the ingredients are in my cupboard too ?
Totally agree – if you don’t have to make a trip to the shops, that’s a win in my book! :)
Tasted great! Cooked beef separately, and added later after separating some of the meal for our visiting vego. Also used vegie stock instead of beef for same reason. All loved it!
Glad you all liked it and were able to work it for both vego and meat lovers!