Chinese Ground Beef Stir-Fry with Green Beans

This Chinese-style ground beef and green bean stir-fry pairs browned beef with crisp-tender beans in a savory ginger, garlic, and soy sauce. It is a quick stovetop dinner served over rice, with flexible seasonings that make it easy to adjust the heat and saltiness to your taste.

Ingredients

1 lb (450 g) ground beef, preferably 85% lean
12 oz (340 g) fresh green beans, trimmed and cut into 2-inch (5 cm) pieces
1 tablespoon (15 ml) neutral oil, such as canola or peanut oil
3 scallions (about 30 g), white and green parts thinly sliced and kept separate
3 garlic cloves (about 9 g), finely minced
1 tablespoon (15 g) peeled, finely grated fresh ginger
3 tablespoons (45 ml) regular or reduced-sodium soy sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) Shaoxing wine
¼ cup (60 ml) water for the sauce
2 tablespoons (30 ml) water for steaming the beans
1 teaspoon (4 g) packed brown sugar
1 teaspoon (3 g) cornstarch
¼ teaspoon (0.5 g) ground white pepper
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 g) chili crisp or chili oil, optional, for a spicy finish
4 cups (600 g) hot cooked rice, for serving

Instructions

Prepare the vegetables and sauce. Trim and cut the green beans, slice the scallions, and mince the garlic and ginger. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, ¼ cup (60 ml) water, brown sugar, cornstarch, and white pepper until the cornstarch is dissolved. Keep the sauce nearby: once the beef is browned, the remaining cooking moves quickly. If you are serving rice, have it hot and ready before you start stir-frying.
Steam-stir-fry the green beans. Heat a large skillet or wok over medium-high heat, then add the neutral oil. Add the beans and toss for about 1 minute so they are coated. Pour in the separate 2 tablespoons (30 ml) water and cover the pan. Cook for 3 to 4 minutes, just until the beans are bright green and beginning to soften. Uncover, stir, and cook for another minute if water remains. Transfer the beans to a plate; they will finish cooking in the sauce later.
Brown the ground beef. Add the beef to the hot skillet and spread it into an even layer. Let it cook undisturbed for about 2 minutes to develop some browned spots, then break it into small crumbles with a wooden spoon or spatula. Continue cooking for about 4 to 5 minutes, stirring occasionally. Check several of the largest crumbles with a food thermometer; ground beef must reach 160°F (71°C), the USDA FSIS safe minimum temperature.
Add the aromatics. If the pan has a large pool of rendered fat, carefully spoon off some, leaving about 1 tablespoon to carry the flavor. Add the scallion whites, garlic, and ginger. Stir constantly for 30 to 45 seconds, until fragrant but not browned. Garlic can turn bitter if it scorches, so keep it moving and do not step away from the pan.
Coat everything in sauce. Whisk the sauce once more, since the cornstarch settles, and pour it into the skillet. Add the green beans back to the pan. Stir and simmer for 2 to 3 minutes, until the sauce bubbles, thickens lightly, and clings to the beef and vegetables. If it becomes thicker than you like, stir in water 1 tablespoon (15 ml) at a time. If it looks thin, give it another minute at a gentle simmer.
Finish and serve. Turn off the heat and stir in the sesame oil and optional chili crisp. Scatter the scallion greens over the top. Taste a bite with a little rice before adding salt; the soy and oyster sauces already bring plenty of seasoning. Spoon the stir-fry over hot cooked rice and serve promptly.

Tips

Cut the beans evenly. Similar-sized pieces cook at about the same rate. If your beans are particularly thick or mature, steam them for an extra minute before removing them from the pan; very thin beans may need a minute less. They should still have a little bite when added back to the sauce.
Choose the right pan and avoid crowding. A broad skillet or wok gives moisture room to evaporate, helping the beef brown rather than steam. If your pan is small, brown the beef in two batches and combine it again before adding the aromatics. Let the pan heat before adding the meat.
Adjust salt thoughtfully. Regular soy sauce, reduced-sodium soy sauce, and oyster sauce vary in saltiness. Start with the listed amounts, then taste the finished sauce with rice, which softens its intensity. Add a splash of water if it tastes too concentrated; avoid adding extra soy sauce until you have tasted the whole bowl.
Use substitutes with a light touch. If Shaoxing wine is unavailable, dry sherry is a useful substitute; omit it and use water if you do not cook with alcohol. The flavor will be a little less rounded. Tamari can replace soy sauce, while hoisin can stand in for oyster sauce, but hoisin is sweeter, so reduce the brown sugar or leave it out.

Serving Suggestions

Serve the beef and beans over steamed jasmine rice, medium-grain rice, or brown rice. Plain rice is especially useful here because it balances the salty-sweet sauce and catches the juices at the bottom of the bowl. For a lower-effort meal, use rice prepared earlier and reheated until steaming hot; keep the stir-fry itself freshly cooked if you can.

Add a simple side such as sliced cucumber dressed with rice vinegar, a lightly dressed cabbage salad, or steamed bok choy. These bring a cool or fresh contrast without competing with the ginger and garlic. A bowl of clear broth or a small dish of pickled vegetables also fits well. If serving family-style, put the rice and stir-fry in separate bowls and let everyone add chili crisp at the table, since its heat can vary by brand and preference.

Variations

Make it spicier: Stir in chili crisp with the sauce, or add a sliced fresh red chili with the garlic and ginger. For a gentler heat, serve chili oil on the side. A pinch of crushed red pepper works too, though it will not add the crunchy, savory bits found in chili crisp.

Change the vegetables: Broccoli florets, thinly sliced bell pepper, snap peas, or sliced mushrooms can replace some or all of the green beans. Cut firmer vegetables into small pieces and give them a head start in the pan. Mushrooms release liquid, so cook them until that liquid mostly evaporates before adding the beef or sauce.

Use another ground meat: Ground pork or turkey can be substituted in the same quantity. Ground pork should also reach 160°F (71°C); ground turkey should reach 165°F (74°C). Turkey is leaner and may need an extra teaspoon of oil to prevent a dry texture. The result will taste different from the beef version, but the sauce and method still work.

Make a tofu version: Replace the beef with 14 oz (400 g) firm tofu, drained and crumbled. Brown it in the oil until golden in places, then add the aromatics and continue with the sauce and beans. This changes the texture and removes the beefy flavor; press the tofu first if you want a firmer crumble.

Storage and Reheating

Refrigerate leftover stir-fry within 2 hours of cooking in a shallow, airtight container. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. Store rice separately when possible, cooling it promptly in a shallow container rather than leaving a pot on the counter. For longer storage, freeze the beef and bean mixture in a freezer-safe container for up to 2 months; the beans may soften after thawing. Thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, either in a skillet over medium heat with a splash of water or in the microwave, stirring halfway through. Heat leftovers to 165°F (74°C), checking with a food thermometer, and make sure the center is steaming hot. Reheat rice until steaming throughout as well. Add a spoonful of water if the sauce has thickened in the refrigerator, and avoid repeated cycles of cooling and reheating.

Frequently Asked Questions

Can I make this Chinese ground beef stir-fry without a wok?
A large, heavy skillet works well. A wok heats and tosses food efficiently, but the important thing is to use a pan wide enough to avoid crowding. If your skillet is narrow, cook the beef in batches so it browns instead of releasing moisture and simmering in it.

Can I prepare the sauce ahead of time?
Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days. Cornstarch settles as it sits, so whisk it again right before pouring it into the pan. You can also trim the beans and chop the aromatics earlier in the day, keeping them covered and refrigerated.

Why did my sauce turn watery?
Green beans or beef can release moisture, especially if the pan is crowded, and the sauce may not have simmered long enough to thicken. Keep the skillet uncovered while the sauce bubbles gently, stirring for another minute or two. If the beans were washed just before cooking, dry them well so extra water does not enter the pan.

Is Shaoxing wine essential?
No. Shaoxing wine contributes a rounded, lightly savory aroma, but the recipe will still work without it. Use dry sherry as a close practical substitute, or leave it out and add the same amount of water. Avoid sweet cooking wine, which can make the sauce taste noticeably sweeter and saltier.

Can I use frozen green beans?
Yes, although they are usually softer than fresh beans after cooking. Thaw them and pat them dry first if possible, then skip the covered steaming step and cook them in the skillet just long enough to heat through. Add them back with the sauce and keep the final simmer brief to limit extra moisture.

How can I make the dish less salty or less sweet?
Use reduced-sodium soy sauce and omit the brown sugar for a less salty or less sweet result. You can also replace a tablespoon of soy sauce with water, then taste before serving. The rice helps balance the sauce, so check the seasoning with a forkful of rice rather than tasting the sauce alone.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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