Yesterday we enjoyed some Mexican food and today it’s Asian food. It’s so much fun to intrigue the taste buds with ethnic foods. In case you were wondering, not all of these recipes will be ethnically inspired. Although, that might be a fun series!! Yes?
Welcome back to our 30 minutes, 1 pan dinner series! Each day this week (Monday – Friday) I am sharing a recipe that’s easy enough for a weeknight meal. It only requires one pan and 30 minutes to make so that you can enjoy a healthy home cooked meal and get on with your evening ASAP.
Honesty time: this Asian steak and green beans stir fry does require only one pan BUT to get that delicious fluffy rice you see in the picture there, you do need one more pan!
Before you freak out, I want you to know that there are a few ways you can get your rice:
- you can totally eat this dish without the rice, however we did enjoy it the most with the rice so I decided to inclue it in the photos and the recipe.
- make quick cooking rice. This is my preferred way, yes it does take one extra pan to make it but it only takes 10 minutes and it’s freshly cooked and fluffy which is the best.
- use the microwave rice that comes in the packages. No extra dishes but you’ve still got fluffy, fresh rice.
- you can either use leftover rice from a completely different meal or make the rice during your meal prepping, if meal prepping is your jam.
See, I promised it would be okay!
Now that we got that out of the way we can move on to the exciting part of the recipe!
Have you ever been to a Chinese restaurant and enjoyed some green beans cooked in some saucy goodness? I love those! And that’s where the idea for this steak and green beans stir fry came from. I just threw some steak in there to turn it into an entree instead of a side dish.
Steak and green beans stir fry is very simple to make and is anything but boring to eat. That tender, juicy steak is coated with salty, sweet, slightly spicy sauce and those sauteed green beans that are lightly sauteed and still have a bite to them, is great next to the steak and sauce. And of course – if you so chose to make the rice – the fluffy brown rice soaks up all of that tasty Asian inspired sauce – there’s nothing bad about that.
Despite the option for making rice this dish is probably the simplest to make out of all of the recipes in this series. Don’t get me wrong, they’re all easy and simple to make, that’s the point of them, but this steak and green beans stir fry is even that much more easy to make.
Saute some green beans in the pan until softened a bit but still crunchy, remove the green beans add the steak and sauce once the steak is cooked toss the green beans back in. Just like that dinner is served!
To make life even easier I left some prepping tips in the notes of the recipe box below, if you enjoy planning ahead and want to make the night of even easier – you awesome, prepared person you!
Aren’t you just loving this 30 minutes, 1 pan dinner series?!
We are rocking at life this week!
P.S. Stay tuned for another recipe tomorrow. I know you’re gonna love it! And if you make any recipes don’t forget to snap a photo and tag it on Instagram using the hashtag #30Mins1PanDinner to share the love!
- Optional: Quick cooking rice or microwave rice for serving*
- Green Beans
- 2 tablespoon olive oil, divided
- 1 pound green beans, trimmed
- Sauce + steak
- ¼ cup soy sauce (sub tamari for gluten free or coconut aminos for soy free)
- 2 tablespoons rice wine vinegar
- 1 to 2 tablespoons honey
- 2 to 3 teaspoons garlic chili sauce
- 2 teaspoons sesame oil
- Optional: 2 teaspoons fish sauce
- 3 teaspoons corn starch + 1 tabelsooon water
- 1 pound flank steak, skirt steak, or hanger steak cut into ¼ inch strips
- For Garnish
- Green onions, sliced
- black sesame seeds
- Make Rice, (if making)*: If you're making rice get it started at this time. Follow your package's instructions. Mine took 10 minutes on the stove top.
- Saute the green beans: Heat a large skillet over medium heat. Heat one tablespoon of the oil and add the green beans. Saute for 5 to 8 minutes, or until tender with a bit of a crunch. Remove and set aside.
- Make the sauce: While the green beans are cooking add all of the sauce ingredients EXCEPT the corn starch and water to a mixing bowl. Mix until well combined, taste and adjust the flavors as needed. In a small bowl whisk together the corn starch and water to create a slurry. Set both aside.
- Cook the steak: Once you remove the green beans from the skillet heat the other tablespoon of oil and add the steak along with the sauce. Saute for 3 to 4 minutes, or until you reach the desired doneness of your steak (I like mine on the rare side). Stir in the corn starch slurry and green beans allow the sauce to thicken, about 1 to 2 minutes.
- Serve: Serve over rice (optional), and sprinkle with sliced green onion and black sesame seeds. Leftovers keep for up to 5 days.
Prep ahead tips:
-Cook rice (if using)
-make sauce, leave out the corn starch
-trim green beans
-cut up steak