Dry-Fried Green Beans with Garlicky Beef and Rice
- 28 mintotal time
- $2.66£2.03a serving
- 658612calories
- 2628 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chinese-style blistered green beans tossed with crisp, garlicky ground beef in a light soy glaze, with rice.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1 lb green beans, trimmed
- 14 oz ground beef (80/20)
- 4 garlic cloves, finely chopped
- 2½ tbsp fresh ginger, finely grated
- 2 tsp rice vinegar
- ½ bunch green onions, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- salt, to taste
Contains: soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice until the water runs clear, then put it in a saucepan with 2½ cups (600 ml) of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a wok or large frying pan on high heat and stir-fry the green beans for 6–7 minutes, until blistered, wrinkled in places and tender. Tip onto a plate.
- Add the rest of the oil and the ground beef, then wash your hands after handling the raw meat. Stir-fry for 5–6 minutes, breaking it up with a wooden spoon, until browned and crisp in places with no pink left, adding the garlic and fresh ginger for the last minute.
- Return the beans, add the soy sauce, sugar and rice vinegar and toss for 1–2 minutes until the beef is cooked through (160°F) and everything is glossy. Drizzle with the toasted sesame oil.
- Scatter with the green onions and serve with the rice.
Leftovers: The beef and beans keep in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 500 g green beans, trimmed
- 400 g beef mince (20% fat)
- 4 garlic cloves, finely chopped
- 15 g fresh ginger, finely grated
- 25 ml rice vinegar
- ½ bunch spring onions, sliced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- salt, to taste
Contains: soya, sesame. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice until the water runs clear, then put it in a saucepan with 600 ml of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a wok or large frying pan on high heat and stir-fry the green beans for 6–7 minutes, until blistered, wrinkled in places and tender. Tip onto a plate.
- Add the rest of the oil and the beef mince, then wash your hands after handling the raw meat. Stir-fry for 5–6 minutes, breaking it up with a wooden spoon, until browned and crisp in places with no pink left, adding the garlic and fresh ginger for the last minute.
- Return the beans, add the soy sauce, sugar and rice vinegar and toss for 1–2 minutes until the beef is cooked through (71°C) and everything is glossy. Drizzle with the toasted sesame oil.
- Scatter with the spring onions and serve with the rice.
Leftovers: The beef and beans keep in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 658 |
|---|---|
| Protein | 26 g |
| Carbohydrate | 73 g |
| Fat | 29 g |
| Fiber | 5 g |
| Sodium | 521 mg |
| Calories | 612 |
|---|---|
| Protein | 28 g |
| Carbohydrate | 71 g |
| Fat | 26 g |
| Fibre | 6 g |
| Sodium | 524 mg |
Worked out from the ingredients, 339 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.66 a serving in the US (range $2.03–$3.53) and £2.03 in the UK (range £1.55–£2.68). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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