Blistered Green Bean Stir-Fry with Grass Fed Beef and Mushrooms

Blistered Green Bean Stir-Fry with Grassfed Beef and Mushrooms

If you’re ever pressed for time on a weeknight, stir fries have your back.

I love how quickly they come together.

Just put some rice in an automatic rice cooker before you head to work so it’s ready when you get home, then quickly sauté some veggies and protein and serve it over said rice.

The variations are endless.

I recently picked up some awesome gras fed ground beef in the frozen section at Trader Joes, and decided to use it in in a quick stir fry.

Combined with some blistered green beans, golden mushrooms, and savory homemade stir fry sauce, it was BOMB.

The most important part about stir frying is cooking everything separately on super high heat, then combining with the sauce at the very end.

This keeps everything crisp and delicious, instead of soggy and mushy.

It gives you perfectly golden mushrooms and deliciously blistered crisp-tender green beans.


Test out your stir fry skills w. this newest recipe. And let me know what your favorite stir fry combination is in the comments below!

Blistered Green Bean Stir-Fry with Grassfed Beef and Mushrooms


Blistered Green Bean Stir-Fry with Grass Fed Beef and Mushrooms

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4


For the sauce:

  • 2 tablespoons hoisin sauce
  • 1/4 cup black bean garlic sauce
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon sriracha
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

For the stir fry:

  • 2 tablespoons peanut oil
  • 1 lb white button mushrooms, sliced or quartered
  • 1 lb green beans, stems removed & cut in half crosswise
  • 1 lb 85% lean grass-fed organic ground sirloin beef
  • 1 bunch green onion, sliced
  • 4 cloves garlic, minced
  • 2 cups uncooked short grain brown rice


  • Place the rice in a rice cooker with 4 cups water, or cook on the stove according to package instructions. Cook the rice while you prepare the rest of the meal. Start cooking the stir fry when there is roughly 20 minutes left on the rice. (You can also cook the rice ahead of time & reheat before serving.)
  • In a small bowl, whisk together the sauce ingredients and set aside.
  • Add the peanut oil to a large nonstick skillet or wok & warm over high heat until shimmering.
  • Add the mushrooms to the pan & cook, stirring occasionally, until golden brown, about 5-10 minutes, depending on the heat of your stove. Remove the mushrooms from the pan and set aside on a plate.
  • Without adding anymore oil to the pan, add the green beans and let cook on high heat, stirring occasionally, until blistered in spots, roughly 3-5 minutes. Remove the green beans from the pan and set aside on a plate.
  • Add the beef to the pan, using a spatula to break up into small pieces while cooking. Stir fry until nicely browned, 3-5 minutes. 
  • Add the green onion and garlic to the pan and cook for another 1 or 2 minutes until fragrant. 
  • Add the sauce to the pan and stir to coat. Then add the mushrooms and green beans and stir to coat. Cook for a minute or so to warm everything thoroughly, and serve over the cooked short grain brown rice. Top with extra sriracha if you like things spicy!

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