By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
296 cal · 40 min
Crispy Honey-Garlic Beef Stir-Fry
Recipe GLPR9a8346f8a118e2
Tender beef steak coated in a crispy cornstarch shell, tossed with sweet honey, savory garlic, and fresh green beans in a silky glaze. This vibrant stir-fry combines the best of sweet and savory flavors, served over fluffy white rice for a restaurant-quality meal at home.
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Ingredients
1 pound beef flank or skirt steak, thinly sliced
1 tablespoon soy sauce (for marinade)
1/4 cup cornstarch
1/3 cup vegetable oil or canola oil
12 ounces fresh green beans, trimmed and cut into 2-inch pieces
4 cloves garlic, minced
3 medium scallions, cut into 1-inch pieces
1/4 cup honey
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce (for sauce)
1/4 teaspoon kosher salt
1/4 cup water
Cooked white rice, for serving
Directions
Slice the beef flank or skirt steak thinly against the grain. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce and let it marinate for 10-15 minutes.
Place the cornstarch in a shallow dish. Add the salt to the cornstarch and stir to combine. Working in batches, coat the marinated beef pieces evenly with the cornstarch mixture, shaking off any excess.
Heat 1/3 cup of oil in a large skillet or wok over medium-high heat until it shimmers. Carefully add the coated beef in a single layer and cook without stirring for 2-3 minutes until the bottom develops a golden crust. Flip the pieces and cook for another 1-2 minutes until the beef reaches an internal temperature of 145°F. Transfer the cooked beef to a clean plate.
Add the green beans to the same skillet (no need to add more oil). Stir-fry for 3-4 minutes until they begin to brown and become tender-crisp. Push the beans to the side of the skillet.
Add the minced garlic to the empty space in the skillet and cook for 30 seconds, stirring constantly until fragrant.
In a small bowl, whisk together the honey, Shaoxing wine, 2 tablespoons soy sauce, and 1/4 cup water until well combined.
Pour the honey-soy mixture into the skillet with the green beans and garlic. Stir everything together and bring to a simmer.
Return the cooked beef to the skillet along with the scallions. Toss everything together until coated in the glaze and heated through, about 1-2 minutes.
Serve the stir-fry immediately over cooked white rice.
Comments
Shaoxing wine is the only ingredient requiring a special trip—most Charlotte grocery stores don't stock it, though Publix carries it regularly or you can substitute dry sherry from any supermarket with minimal flavor loss. The dish costs roughly $2.50 per serving (flank steak at $6–8 per pound, green beans and garlic cheap, honey and soy pantry staples), and the stated 40 minutes is honest if you assume prep is included. This is genuine weeknight cooking for a family of four (or two with leftovers): the stir-fry reheats perfectly over rice the next day, requires constant but brief attention at the stove, and feels substantial without fuss. North Carolina beef is solid here, and this plays well alongside rice as a complete meal.
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