Black Pepper Beef, Mushroom & Green Bean Stir-Fry
A quick and bold stir-fry dish that combines flank steak, fresh green beans, and mushrooms in a savory sauce, ready in just 20–30 minutes.
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
- 1 cup mushrooms, sliced (button or cremini)
- 1 medium onion, thinly sliced
- 2 slices fresh ginger, unpeeled
- 3 tablespoons canola oil (divided) Use for stir-frying.
- ¼ cup water For steaming the green beans.
- Salt, to taste
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar or rice wine (optional: lime juice substitute)
- 1 teaspoon sugar
- 2 teaspoons coarse black pepper Add at the end for a fresh pop of heat.
Instructions
Preparation
- Snap green beans into 2–3 inch pieces. Slice mushrooms and onion, and set aside. Cut flank steak into thin strips by slicing with the grain into 2-inch-wide pieces, then slicing across the grain into ⅛-inch slices.
Marinating Beef
- In a medium bowl, whisk together soy sauce, cornstarch, rice vinegar (or lime juice), sugar, and black pepper. Add the beef slices, mix well, and let marinate for 10–15 minutes while preparing the vegetables.
Cooking
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add green beans and stir-fry for 1 minute. Pour in ¼ cup water, reduce heat to medium, cover, and steam for 6–8 minutes, until tender-crisp. Remove the beans and any remaining liquid; set aside.
- Increase heat to high, then add 1 tablespoon oil to the wok. Add ginger slices and sauté for 30 seconds until fragrant. Add onion and mushrooms; stir-fry for 2–3 minutes until the onion softens and mushrooms begin to brown. Remove ginger slices and discard.
- Add the remaining 1 tablespoon oil to the pan. Add the marinated beef and cook for 2–3 minutes, stirring constantly, until browned and no longer pink.
- Return the green beans, mushrooms, and onions to the pan. Toss everything together and stir-fry for 1–2 minutes until evenly coated and heated through. Taste and season with salt or extra black pepper if needed.
Serving
- Serve hot over a bed of steamed jasmine rice or noodles, garnished with a sprinkle of freshly cracked pepper or toasted sesame seeds for extra flavor.
Notes
For tender beef, slice against the grain as thinly as possible. Add a drizzle of sesame oil or a sprinkle of red pepper flakes before serving for extra depth. To make it vegetarian, replace the beef with tofu or tempeh — the sauce pairs beautifully with both. Store leftovers in an airtight container for 3–4 days and reheat in a pan.