Daily Cooking Quest

Green Bean and Minced Beef Stir Fry

Green bean, or sometimes snake bean, and minced beef stir fry is one of the more commonly encountered menu in Chinese restaurant. This varies from really dry (with no sauce) with super spicy stir fry with tons of chilies to a milder one with a teensy bit of sauce. I prefer the later one since I love having some sauce with my steamed white rice, and although I love chilies, I actually cannot stand the one that is super spicy. That said, I have also seen this with minced chicken and minced pork as well, so you can use those if you prefer. In short, super easy and pretty versatile. ♥

Green Bean and Minced Beef Stir Fry

Green Bean and Minced Beef Stir Fry

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • 2 tablespoon oil
  • 6 shallots (Indonesian: bawang merah), thinly sliced
  • 4 cloves garlic (Indonesian: bawang putih), minced
  • 1 inch ginger (Indonesian: jahe), minced
  • 1 red chili (Indonesian: cabe merah besar), sliced diagonally
  • 150 gram minced beef (Indonesian: sapi cincang)
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce (Indonesian: kecap asin)
  • 1 tablespoon oyster sauce (Indonesian: saus tiram)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper (or ground black pepper)
  • 4 tablespoon water
  • 350 gram green beans (Indonesian: buncis), trim ends and slice diagonally
  • corn starch solution (1/2 tablespoon corn starch + 1 tablespoon water)


  1. Heat oil in a frying pan, sauté shallot, garlic, and ginger until fragrant, about 3 minutes. Add red chili and fry until wilted, about 2 minutes.
  2. Add minced beef, stir, and cook until no longer pink, about 1 to 2 minutes.
  3. Season with Shaoxing wine, soy sauce, oyster sauce, salt, sugar, and ground white pepper. Mix well.
  4. Pour water and add green beans into the pan. Stir until well combine. Cover the pan with a lid and cook for 3 to 4 minutes until green beans become tender but still crispy.
  5. Add the corn starch solution and stir until the sauce thickens. Turn off heat and serve immediately.


  • gina says:

    I used to live in Malaysia. I loved eating and cooking Malaysian style food but we just found out my entire family including me have to stop eating gluten/wheat/msg. Is there any way to adapt recipes that call for oyster sauce hoisin sauce & other sauces which contain wheat? I have already switched to Tamari from Soy Sauce.... Thank you I really enjoy your website and recipes. Gina

    • Anita says:

      Hi Gina, you can try following <a href="http://theasiangrandmotherscookbook.com/2011/07/06/gluten-free-asian-pantry/" title="Gluten Free Asian Pantry" target="_blank" rel="nofollow">the tips in this article for gluten free Asian sauces</a>.

  • Maria says:

    This is the first recipe I tried from your website and it was good! So glad Ive come across your website. Will be trying more recipes. Thanks so much from my happy husband and I. =)

  • Lindawati says:

    Hi Anita, I want to try this but I don't have any Shaoxing wine (or any other cooking wine, only have Aji-Mirin). Do you have any suggestions how to replace/substitute the Shaoxing wine? Will it be okay if I omit it completely? Thanks a lot :)

    • Anita says:

      For stir frying dishes, it is okay to omit Shaoxing wine if you don't have it. If you have Japanese sake, that would work, but unfortunately, not with Aji-Mirin.

      • Lindawati says:

        Thanks Anita. This is a good news. I can try more of your recipes then :)

        • Lindawati says:

          I've already tried this as well. And as usual, very delicious! :)

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