30-Minute Beef and Green Beans Stir-Fry

Beef and Green Beans Stir-Fry—a light and tasty Filipino dish which translates to “Ginisang Baka at Sitaw”—is inspired by mom and loved by my little ones. Quick and easy, and cooks in one pan.

Helpful Tools For The Cook:

If you’re using fresh garlic and onion, you’ll need a cutting board and knife. If you’re using dried seasonings and like to eyeball measurements, you’ll only need an all-purpose pan with lid and a cooking spoon.

Helpful Substitutions:

I use grass-fed, organic 85% lean ground beef for this Beef and Green Beans Stir-Fry. The small amount of fat in the beef eliminates the use of added oil and prevents the meat and the whole dish from drying out. You can add oil later as needed.

Helpful Pairings:

If serving rice, don’t forget to cook it—with instant pot, rice cooker or stove top—just before or between cooking the main dish to ensure it’s ready to serve along with your other dishes. Use an egg slicer if serving boiled eggs.

To make kid friendly, chop or cut the green beans into 1-inch bite-sized pieces.

Read more: Filipino Chicken Adobo | vEGGie Bake | Bacon + Green Beans Sauté

30-Minute Beef and Green Beans Stir-Fry

Share as a side by itself or as a main dish served with brown rice and boiled or fried egg.

🕔 30 minutes
🌿 6 ingredients
🍴 Serves about 6


1 pound 85% lean ground beef
4 garlic cloves (or 1/2 teaspoon garlic powder)
1 small onion (or 1 teaspoon onion powder)
2 pounds fresh or frozen green beans
1/2 cup less sodium soy sauce
1/2 cup water


TRIM stems off the green beans, if desired. MINCE the garlic and SLICE the onion (skip this step if using dried seasonings).

In a large all-purpose pan, COOK meat over medium heat, stirring and breaking it up as it cooks. MAKE a large hollow in the middle of the pan, ADD garlic and onion into the hollow, and COOK until onion is translucent. (Alternatively, STIR in dried seasonings and COOK for 1 minute.)

STIR in green beans, soy sauce and water. SIMMER over medium heat, covered, until green beans are tender, about 10 minutes.

Would you try this recipe? If you did, how was it? Let us know in the comments below!

Roxanne of Mango + Paper

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