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Chinese black pepper beef and green beans



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Rate this recipe 4.3/5 (7 Votes)


  • 1 pound green beans, ends snapped off and strings removed
  • 3/4 pound flank steak, trimmed
  • 2 tablespoons dark soy sauce or soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • 2 teaspoons coarsely ground black pepper
  • 3 tablespoons canola oil
  • 1/4 cup water
  • 2 slices unpeeled fresh ginger
  • 1 medium onion, sliced


Servings 4
Preparation time 10mins
Adapted from


Step 1

Snap green beans into halves or thirds to make pieces about 2 1/2 inches long.

Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick slices.

Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well.

Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.

Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.

Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger.

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