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Chile Beef with Green Beans

Green beans and strips of sirloin steak are stir-fried together in a zesty sauce flavored with lime, lemongrass, ginger, tamari, and Asian fish sauce. Prep the ingredients in advance, so when you're ready to cook, the dish will come together in under 5 minutes. Serve with rice or noodles.

2 Servings


⅓ cup

tamari or soy sauce

2 Tbsp

brown sugar

1 Tbsp

finely grated peeled fresh ginger

1 Tbsp

Asian fish sauce

1 unknown

stalk lemongrass, inner core only, finely minced


grated zest of 1 lime

2 Tbsp

peanut oil

¼ tsp

red pepper flakes, or more to taste

12 oz

sirloin strip steak, trimmed of fat and cut into thin (1/8 inch) strips

6 oz

fresh green beans, trimmed, cooked until just crisp tender

2 Tbsp

snipped chives

1 cup

chopped cocktail peanuts


Place the tamari, sugar, ginger, fish sauce, lemongrass, and lime zest in a small bowl and whisk to combine. Set aside.

Place the oil and red pepper flakes in a wok or large skillet and heat over medium-high heat until the oil is shimmering. Add the beef slices and stir fry until the meat is browned, about 1 minute. Add the reserved tamari mixture and cook, stirring constantly to coat the meat and reduce the sauce, about 2 minutes. Add the green beans and cook until they are just heated through and the coated with the sauce, 1 to 2 minutes.

Transfer the mixture to a platter and garnish with a sprinkling of chives and peanuts. Serve hot.


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