Chef Marco
If you’re looking for a quick and flavorful weeknight dinner, look no further than this Spicy Coconut Beef & Green Bean Stir-Fry! Bursting with vibrant colors and bold flavors, this dish combines tender beef with crisp green beans all enveloped in a creamy and spicy coconut sauce. It’s a delightful twist on traditional stir-fry that the whole family will love.
why make this recipe
This recipe is perfect for busy weeknights—it’s easy to prepare and can be on the table in just about 30 minutes. Not only is it delicious, but it also packs a nutritional punch with green beans and protein-rich beef. Plus, the use of coconut milk adds a richness that elevates the dish to something truly special. Whether you’re an experienced cook or just starting out, this recipe is straightforward and satisfying.
how to make Spicy Coconut Beef & Green Bean Stir-Fry
Ingredients:
- 1 lb beef (flank steak or sirloin), thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp coconut oil (or vegetable oil)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 red chilies, thinly sliced
- 2 cups green beans, trimmed and halved
- 1/2 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp chili paste or sambal oelek
- 1/2 tsp ground turmeric (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
Directions:
- In a bowl, combine the sliced beef with soy sauce, fish sauce, cornstarch, sesame oil, and black pepper. Mix well to coat the beef evenly and let it marinate for 10-15 minutes.
- Heat coconut oil in a large wok or skillet over medium-high heat. Add the sliced onion and cook until softened and slightly caramelized, about 3-4 minutes. Add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for another 1-2 minutes until fragrant.
- Add the marinated beef to the wok. Stir-fry for 3-5 minutes, until the beef is browned and cooked through. Remove the beef from the pan and set it aside.
- In the same pan, add a bit more coconut oil if needed and toss in the green beans. Stir-fry for 2-3 minutes, keeping the beans crisp yet tender.
- Add the coconut milk, soy sauce, oyster sauce, brown sugar, chili paste, and ground turmeric to the pan with the green beans. Stir well to combine. Bring the sauce to a simmer and cook for about 3 minutes, allowing the sauce to thicken slightly.
- Return the cooked beef to the pan with the sauce and green beans. Stir to coat the beef and beans in the sauce, heating everything through. Taste and adjust seasoning with salt, pepper, or additional chili paste if desired.
- Serve the stir-fry hot, garnished with chopped cilantro and sesame seeds for an added crunch.
how to serve Spicy Coconut Beef & Green Bean Stir-Fry
Serve your Spicy Coconut Beef & Green Bean Stir-Fry over a bed of steamed jasmine or brown rice to soak up the delicious sauce. For an extra touch, consider topping it with crushed peanuts or crispy fried onions for added texture.
how to store Spicy Coconut Beef & Green Bean Stir-Fry
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or coconut milk to prevent it from drying out.
tips to make Spicy Coconut Beef & Green Bean Stir-Fry
- For a more tender beef, let it marinate longer, even up to 30 minutes if you have the time.
- Adjust the level of spiciness by adding more or fewer red chilies, or choose to omit the chili paste if you’re after a milder flavor.
- Feel free to mix in other vegetables like bell peppers or snap peas to enhance the dish’s nutritional value and color!
variation
You can easily make this dish vegetarian by substituting the beef with tofu or tempeh. You can follow the same marinating process for the tofu to infuse it with flavor. Additionally, substitute the oyster sauce with a vegan alternative, and you have a delicious plant-based meal!
FAQs
Can I use frozen beef for this recipe?
While fresh beef is recommended for optimal flavor and texture, you can use thawed frozen beef. Just ensure it’s sliced thinly for quick cooking.
What if I don’t have fish sauce?
Fish sauce adds depth and umami but can be omitted or replaced with additional soy sauce or a splash of Worcestershire sauce for a similar effect.
Can I make this recipe ahead of time?
Yes! You can marinate the beef and prepare all the vegetables ahead of time—just combine and cook when you’re ready to eat. The stir-fry is best enjoyed fresh, but leftovers can be easily reheated.
A quick and flavorful weeknight dinner
Description
A vibrant stir-fry combining tender beef and crisp green beans in a creamy and spicy coconut sauce.
Ingredients
Instructions
- In a bowl, combine the sliced beef with soy sauce, fish sauce, cornstarch, sesame oil, and black pepper. Mix well to coat the beef evenly and let it marinate for 10-15 minutes.
- Heat coconut oil in a large wok or skillet over medium-high heat. Add the sliced onion and cook until softened and slightly caramelized, about 3-4 minutes. Add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for another 1-2 minutes until fragrant.
- Add the marinated beef to the wok. Stir-fry for 3-5 minutes, until the beef is browned and cooked through. Remove the beef from the pan and set it aside.
- In the same pan, add a bit more coconut oil if needed and toss in the green beans. Stir-fry for 2-3 minutes, keeping the beans crisp yet tender.
- Add the coconut milk, soy sauce, oyster sauce, brown sugar, chili paste, and ground turmeric to the pan with the green beans. Stir well to combine. Bring the sauce to a simmer and cook for about 3 minutes, allowing the sauce to thicken slightly.
- Return the cooked beef to the pan with the sauce and green beans. Stir to coat the beef and beans in the sauce, heating everything through. Serve hot, garnished with chopped cilantro and sesame seeds.
Notes
- This dish can be easily adapted for vegetarians by substituting beef with tofu.
