Beef & Green Bean Stir-Fry

Beef and green bean stir-fry takes its cues from Thai and Indonesian satay flavors, swapping the usual cornstarch slurry for a savory peanut butter sauce that clings to every strip of beef and snap of green bean. The 30-minute total time makes it a genuine weeknight winner.

Blanching the green beans first is the right move. Six minutes in boiling water gives the beans the perfect tender-crisp texture before they hit the wok, so they don’t need to cook from raw alongside the beef.

The sauce comes together in a small bowl while the beef sears: beef stock, peanut butter, red wine vinegar, soy sauce, and toasted sesame oil whisk into a glossy, nutty emulsion. Adding it to the hot pan thickens it instantly as the peanut butter releases its fat.

Flank steak sliced thin against the grain is the perfect stir-fry cut. Lean, tender, and quick to cook, it picks up the sear flavor without going tough. Slicing against the grain is what keeps the bite tender.

Pro Tips

• Slice the flank steak as thin as possible by partially freezing it for 20 minutes first. Firm meat slices cleaner.
• Use a wide skillet or wok and high heat. Crowded cool pans steam the beef instead of searing it.
• Whisk the sauce smooth before adding to the pan. Peanut butter that hasn’t been emulsified will clump in the hot oil.
• Serve over jasmine rice or rice noodles for a complete meal.

Variations

• Swap green beans for snow peas, asparagus, or broccoli florets.
• Use almond butter or tahini in place of peanut butter for a different flavor profile.
• Add a teaspoon of sriracha or chili-garlic sauce to the sauce mix for heat.