Serves 4
35 min
Beef Stir-Fry with Green Beans and Tomatoes
Recipe GLPR53a4c78bef9b52
A vibrant, quick-cooking stir-fry featuring tender sliced beef marinated in ginger, garlic, lemongrass, and fresh chile, then combined with crisp green beans, sweet corn, and bright cherry tomatoes. Finished with fresh basil and a squeeze of lime, this aromatic dish comes together in minutes for a light yet satisfying meal.
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Ingredients
1 lb. boneless beef short ribs
Kosher salt
2 lemongrass stalks, tough outer leaves and stems trimmed
1 serrano or Fresno chile or jalapeño
1 2-inch piece fresh ginger, peeled
4 garlic cloves
2 tsp. toasted sesame oil (optional)
1 tsp. light brown or granulated sugar
½ lb. green beans and/or snow peas
2 ears corn, kernels cut from cobs
3 Tbsp. extra-virgin olive oil, divided
1 cup Sun Gold or cherry tomatoes
1 cup fresh basil leaves, divided
Flaky sea salt for serving
1 Lime wedges for serving
Directions
Remove any large pieces of excess fat from the beef, then slice thinly against the grain. Place the sliced beef in a medium bowl and season generously with kosher salt. Using a Microplane, finely grate the lemongrass, chile, ginger, and garlic directly into the bowl. Add the sesame oil (if using) and brown sugar, then toss everything together until well combined. Let the mixture rest at room temperature for at least 10 minutes and up to 1 hour to allow the flavors to develop.
While the beef marinates, trim the stem ends from the green beans. Cut each bean in half lengthwise, or alternatively slice each bean at a steep diagonal into a few pieces to help them cook more evenly. Transfer the cut beans to a small bowl, add the corn kernels, and toss gently to combine. Set aside.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the beef mixture in a single layer, being careful not to overcrowd the pan. Allow it to cook undisturbed for 1–2 minutes until the bottom is well browned. Toss the beef and continue cooking for another 30–60 seconds until it is nearly cooked through but still shows a hint of pink inside (the beef should reach 145°F internal temperature for a whole cut). Transfer the cooked beef to a clean plate. Repeat this process with the remaining 1 tablespoon of olive oil and the second half of the beef mixture.
Add the reserved bean and corn mixture to the skillet along with the remaining 1 tablespoon of olive oil. Toss the vegetables occasionally and cook for about 4 minutes until the beans are tender yet still crisp. Return the cooked beef to the skillet along with the cherry tomatoes and half of the fresh basil leaves. Toss everything together gently and cook for about 1 minute, just long enough to let the flavors meld and warm through. Taste and adjust the seasoning with kosher salt as needed.
Transfer the finished stir-fry to a serving platter. Top with the remaining fresh basil leaves and sprinkle with flaky sea salt. Serve immediately with lime wedges on the side for guests to squeeze over their portions as desired.
