Beef and Green Beans
Spicy Green Beans and Pork (or Beef…or Lentils!): A Family Favorite
By special family request, here’s my super simple, homemade version of a Dim Sum dish we all adore: spicy green beans and pork. It’s a delicious, versatile recipe that’s perfect for customizing to your taste and dietary preferences.
Now, while the traditional version is made with pork, I often swap it for ground beef—and it’s just as tasty. Want to skip the meat altogether? Cooked lentils make a thoroughly delightful vegan option, bringing all the flavor and none of the compromise.
What makes this dish so special is its perfect balance of sweet and spicy, paired with plenty of fresh, crisp vegetables. It’s a meal that’s loaded with green beans and keeps the focus on veggies over meat (or lentils!).
Serve it with a side of rice, and you’ve got a dish that’s comforting, satisfying, and a little bit of a flavor adventure. Whether you’re cooking for family, friends, or just yourself, this quick and easy recipe is a guaranteed hit.
So, go ahead—make it your own with pork, beef, or lentils, and enjoy this delicious take on a Dim Sum favorite. ❤️🥢✨
Beef and Green Beans Recipe
Special Note: The pictures in this post are for a double batch of this recipe. Leftovers are great, rapidly heated, are terrific the next day.
Ingredients:
250 gms (1/2 lb) extra lean ground beef (or 1 c cooked lentils)
2 tsp olive oil
1 lb thin green beans, cut in 1” lengths
6 cloves garlic, minced (there are 3 in the photo because I had extra-large cloves of on hand)
1 tsp hot chili paste or 1/2 tsp red pepper flakes
4 green onions
Sauce:
3 tbsp soy sauce
2 tbsp granulated sugar
2 tbsp rice or cider vinegar
4 tsp cornstarch
1 1/4c water
Instructions:
Rice: If making rice for the side, pick your favorite rice and get it going. White rice takes about the same time to cook as this dish…brown rice takes longer to cook.
Sauce: In a small bowl, stir together soy sauce, sugar, vinegar, corn starch and 1/2 c water. Set aside.
In a nonstick skillet, cook beef over medium-high heat, breaking up with a spoon, for 5 minutes or until browned. (or cook lentils per instructions). Remove beef (or cooked lentils) to a side dish; drain off fat from pan.
Add oil to skillet. Add beans and garlic; stir-fry for 1 minute. Stir in chili paste (or red pepper flakes) then 3/4c water, cover and cook, stirring occasionally, for 2 to 3 minutes or until beans are tender-crisp.
Stir in reserved beef (or lentils).
Stir soy sauce mixture and then add to beef and bean mixture, bring to a boil.
Stir in green onions; cook for 1 minute
Note to make ahead:
Prepare through step 3, cover and refrigerate up to 2 hours; reheat rice and beef on stovetop…and then continue with steps 4 - 7.
