30-Minute Beef and Green Beans Stir-Fry

Beef and Green Beans Stir-Fry translates to “Ginisang Baka at Sitaw”. It’s a pretty straight forward translation: “ginisa” meaning stir-fry or saute, “baka” meaning beef and “sitaw” meaning beans, legumes or string beans. The recipe is pretty simple and straight forward too—ideal for busy individuals and families.

Prep TimeCook TimeTotal TimeYields
10 minutes20 minutes30 minutes6 servings


  • 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


1. TRIM the stems off if using fresh green beans. SLICE the garlic and onion (skip this step if using garlic and onion powder).

2. In a large pan, COOK ground beef over medium heat, breaking it up as it cooks.

3. 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 garlic and onion powder with the ground beef and COOK for 1 minute.)

4. STIR in green beans, soy sauce and water. SIMMER, covered, over medium heat until green beans are tender, 10 minutes (or 5 minutes if using frozen green beans).



For substitution, you can use other lean and tender beef cuts suitable for stir-frying like flank and skirt steaks.

For serving, share as a side by itself or as a main dish with brown rice, sliced boiled eggs or fried eggs, and chopped fresh tomatoes.

To make kid-friendly, chop into 1-inch bite-sized pieces to make it easier for kids to eat.

To make sure the rice is ready to serve along with your other dishes, get a head start by cooking the rice—with instant pot, rice cooker or stove top—right before cooking the Beef and Green Beans Stir-Fry or during idle time in the kitchen. I personally use a rice cooker with a stainless-steel pot.

If serving eggs, here is a simple and forgiving method of boiling eggs: (1) ADD eggs in a pot and enough water to cover them,; (2) BRING to a boil, covered; (3) TURN heat off and KEEP the pot on the hot burner for 10-12 minutes; (4) DRAIN the hot water and REPLACE with cold; (5) once eggs are slightly cool, PEEL while they’re submerged under the cold water. I use an egg slicer to slice or cross-slice boiled eggs directly over a bowl for easier, faster prep.


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