Black Pepper Beef, Mushroom & Green Bean Stir-Fry
A quick and flavor-packed stir-fry featuring tender beef, crisp green beans, and savory mushrooms in a bold peppery sauce.
Ingredients
For the Stir-Fry
- ¾ pound flank steak, trimmed and thinly sliced Slice against the grain for tenderness.
- 1 pound fresh green beans, ends trimmed and snapped into 2–3 inch pieces Ensure even size for uniform cooking.
- 1 cup mushrooms, sliced (button or cremini) Can use any preferred mushrooms.
- 1 medium onion, thinly sliced Yellow, red, or white onion can be used.
- 2 slices fresh ginger, unpeeled For flavoring, remove before serving.
- 3 tablespoons canola oil (divided) For cooking.
- ¼ cup water Used to steam vegetables.
- Salt, to taste Add according to preference.
For the Marinade
- 2 tablespoons soy sauce Adjust for saltiness.
- 1 tablespoon cornstarch For thickening.
- 1 tablespoon rice vinegar or rice wine (optional: lime juice substitute) Use lime juice for a fresh twist.
- 1 teaspoon sugar To balance flavors.
- 2 teaspoons coarse black pepper Add more at the end for extra heat.
Instructions
Preparation
- Snap green beans into 2–3 inch pieces. Slice mushrooms and onion and set aside. Cut the flank steak into thin strips by slicing with the grain into 2-inch-wide pieces, then slice across the grain into 1/8-inch slices.
Marinating the Beef
- In a medium bowl, whisk soy sauce, cornstarch, rice vinegar (or lime), sugar, and black pepper. Add beef, mix well, and let sit 10–15 minutes while you prep the vegetables.
Cooking
- Heat 1 Tbsp oil in a large wok or skillet over high heat. Add green beans and stir-fry for 1 minute. Pour in 1/4 cup water, reduce to medium, cover, and steam for 6–8 minutes until tender-crisp. Remove beans and any liquid; set aside.
- Increase heat to high and add 1 Tbsp oil. Add ginger slices and sauté for 30 seconds until fragrant. Add onion and mushrooms; stir-fry for 2–3 minutes until onion softens and mushrooms brown. Remove and discard ginger slices.
- Add remaining 1 Tbsp oil. Add marinated beef and cook for 2–3 minutes, stirring constantly, until browned and no longer pink.
- Return green beans, mushrooms, and onion to the pan. Toss and stir-fry for 1–2 minutes until everything is hot and coated. Taste and add salt or extra black pepper if needed.
Serving
- Serve hot over steamed jasmine rice or noodles. Garnish with freshly cracked pepper or toasted sesame seeds for extra flavor.
Notes
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the beef tender. To freeze, cool completely, place in a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.