High-Heat Pepper Steak Stir Fry with Green Beans
Quick wok stir-fry of seared flank steak, steamed green beans, and mixed bell peppers in teriyaki-soy glaze. Fragrant with garlic, ginger, and chili paste, finished with fresh basil and green onions. Ready in under 20 minutes and served over rice.
Ingredients
- 2 tablespoon vegetable oilneutral oil (canola, peanut)1:1cooking oiladds peanuts
high smoke point required for high heat
Full guide → - 1 pound flank steak or sirloin steak, sliced thin
- 1 tablespoon soy sauce
- 2 tablespoon garlic, minced or paste
- 1 tablespoon ginger, minced or paste
- 1 tablespoon chili paste
- 1 pound green beans, trimmed
- ½ cup teriyaki saucesoy sauce mixed with honey and rice vinegar1:1glaze alternativeadds glutenadds soy
approximate flavor match
Full guide → - 2 cup bell peppers, mixed, sliced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup green onions, thinly sliced
- ¼ cup basil leaves, thinly sliced
- 4 cup cooked ricenoodles or cauliflower rice1:1starch base
texture and carb differences
Instructions
- 1
Heat wok or large skillet over high heat until sizzling hot.
- 2
Add vegetable oil and swirl to coat bottom.
- 3
Add soy sauce, minced garlic, minced ginger, and chili paste to the pan.
- 4
Immediately add sliced flank steak and sear for 1 minute, then stir-fry for another 1 to 2 minutes until pink is mostly gone.
- 5
Add trimmed green beans and teriyaki sauce, then cover the wok or pan.
- 6
Allow green beans to steam for 3 to 4 minutes until slightly tender but still crisp.
- 7
Mix in sliced bell peppers and stir fry for another minute.
- 8
Season with sea salt and black pepper to taste.
- 9
Top with sliced green onions and sliced basil leaves.
- 10
Serve over cooked rice.
Tips
Do not overcrowd the wok during the searing step to avoid steaming the beef instead of searing it.
Keep all ingredients prepped and within arm's reach before starting to cook, as stir-frying happens very quickly.
For tender-crisp green beans, do not exceed the 3 to 4 minute steam time to avoid mushy vegetables.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a wok or skillet over medium-high heat, adding a splash of water if needed.
Prep all vegetables and slice steak up to 4 hours ahead and store separately in the refrigerator. Do not cook rice ahead if avoiding mushiness; cook fresh or reheat with a damp paper towel.
Divide stir-fry among bowls and top with additional fresh basil and green onions if desired. Serve with extra soy sauce or teriyaki sauce on the side.
Common Mistakes
Do not skip prepping ingredients before cooking to avoid stir-fry overcooking while you slice vegetables.
Do not lower heat during searing to avoid soggy beef; maintain high heat for a proper sear.
Do not skip covering the pan during green bean steaming to avoid uneven cooking.
Substitutions
Gluten-Free Swaps
General Alternatives
high smoke point required for high heat
Full guide →texture and carb differences
approximate flavor match
Full guide →