Fiery Ground Beef & Green Bean Stir-Fry Bowl
A bold and saucy spicy stir-fry featuring ground beef, crisp green beans, garlic, and chilies, served over hot steamed rice for an easy weeknight dinner bursting with flavor.
Ingredients
For the Stir-Fry:
- 400 g ground beef
- 250 g fresh green beans trimmed
- 2 –3 red chili peppers sliced
- 3 garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chili garlic sauce or sambal
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 –2 tbsp vegetable oil for cooking
- Optional: sliced green onions sesame seeds
For Serving:
- Steamed jasmine or basmati rice
Instructions
- Blanch the green beans (optional but recommended): Bring a pot of water to boil. Cook the green beans for 2–3 minutes until bright green, then drain and set aside.
- Cook the ground beef: Heat vegetable oil in a wok or large skillet. Add ground beef and cook until well browned, breaking it apart.
- Add aromatics: Stir in the minced garlic, ginger, and half the sliced chilies. Cook for 1 minute until fragrant.
- Add the green beans: Toss in the green beans and stir-fry for 2–3 minutes.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, chili garlic sauce, brown sugar, rice vinegar, and sesame oil.
- Combine: Pour the sauce over the beef mixture. Stir and simmer for 2–3 minutes until the sauce slightly thickens and coats everything evenly.
- Serve: Spoon over hot rice and garnish with fresh chili slices and green onions.
Notes
Tips & Variations
- Add crushed peanuts for extra crunch and texture.
- Swap green beans with snow peas, broccoli, or broccolini.
- Increase the heat with a drizzle of chili oil.
- Mix in a scrambled egg for more protein.
- Use low-sodium soy sauce if you prefer a lighter salt flavor.
Storage
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze the beef mixture (without rice) for up to 2 months.
- Reheat: Warm in the microwave or re-stir-fry for 3 minutes over medium heat.