Garlicky Beef-and-Bean Stir-Fry Recipe (2024)

I found this recipe in Southern Living magazine and made it tonight. The photo looks like haricot vert were used instead of regular green beans, so that's what I used. I'm glad I did after reading the reviews below. After cooking them for 3 minutes, they were still crisp, but cooked. I used only half of the beans because I thought a pound was too much for the dish. The amount was perfect. I also used only half of a red pepper because I don't like them. I served it over rice and it was the perfect amount for three adults. The sauce is very flavorful and my husband and daughter both loved it. I will definitely be making this a gain.

I used only 1 tbsp of sugar, but it still turned out more like a sweet & sour sauce. Really did not enjoy this and won't make it again. Still looking for a good stir fry sauce for beef.

Four tablespoons of sugar make this sauce too sweet for my liking. It almost tasted like a sweet & sour sauce. Otherwise, the combination was nice. I also cooked the beans for a few minutes before stir-frying and they were perfect. If I make it again, I'll cut the sugar to about 1 tablespoon.

We made this tonight and it had awesome flavor and was soooo easy to make!! Be sure to use thin green beans such as Haricot Verts so that they are done at the same time as the peppers. Since we like our food really spicy we added Sriracha sauce at the table once the meal was served (that way everyone could add as much or as little chili sauce as they like). Otherwise we made the recipe exactly as written. This was so good and easy to make that I sent the link to my college student. Thanks Southern Living!!

My husband said this was the best meal I have ever made! It was delicious. I made it really spicy by adding a lot of peppers (and not de-seeding them).

I followed the recipe exactly (except I used 1 lb instead of 10 oz of meat), and it is delicious! The prep was simple, minimal chopping ( for a stir fry), and few ingredients for the tasty marinade. I had the prep done, rice cooked, and stir fry completed within about 30 minutes. Very, very good; this one is a keeper. I will make it again!

I didn't read the other reviews first - but agree that it would be nice to have the beans cooked more. Otherwise, the sauce had great flavor and the recipe was very easy to make. My husband loved it and I will definitely make it again.

I took the advice of the previous reviewers and pre-cooked the green beans in boiling water for about 3 minutes and then submerged in ice water. The dish was flavorful and delicious! The beans and peppers were both cooked to the same crispness. Will definitely make this again!

We all really liked this-loved the flavor of the sauce. Like the previous comment-green beans need a longer cooking time. Will try par boiling next time or look for haricot vert.

The green beans ruin it, sorry. Red bell peppers and green beans don't cook at the same rate. Unless you are using haricot vert and they are paper thin, they will be raw and way-crunchy after 3 minutes. If that is the style green beans you need to make this recipe, it should be specified. If you like raw, discordant green beans with your perfectly seasoned everything-else, this is the recipe for you. My husband methodically plucked the raw green beans out so that we could cook them more, separately, and add them back to the dish. By the time the beans were only acceptably done, the sauce was beginning to congeal. Big UNSAT Southern Living...you seem to be dealing those more often and have for some time. This 30 year subscriber is having grave reservations.