Spicy Szechuan Beef and Green Bean Stir-Fry with Ginger Rice and Candied Peanuts

Skip the delivery menu and whip up this irresistible sweet-savory-spicy stir-fry in just 30 minutes. Tender ground beef and crisp green beans are tossed in an addictive Szechuan sauce with just the right kick of heat, then served over fluffy ginger-infused rice. A crunchy topping of candied peanuts adds the perfect finish.

This one-pan meal is packed with bold Asian flavors and comes together faster than takeout. Whether you’re craving something spicy or just need a quick weeknight dinner, this recipe delivers on every level.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, about 1 minute. Stir in rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain and set aside. Heat a large nonstick pan over medium-high heat. Add peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer peanuts to a small bowl. Wash out pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned, 4-6 minutes (it will finish cooking in the next step).
5. Stir green beans, scallion whites, remaining ginger and 1 teaspoon sugar into the pan with beef. Cook, scraping up any browned bits from the bottom of the pan, until ginger is fragrant, about 1 minute. If ginger and scallion whites begin to brown too quickly, reduce heat to medium low. Stir in Szechuan paste, sweet soy glaze and ¼ cup water. Cook, stirring, until beef is cooked through and everything is thoroughly coated in sauce, 1-2 minutes. Remove pan from heat.
6. Fluff rice with a fork; season with salt and pepper. Taste the Szechuan beef and green beans and season with salt and pepper as needed. Divide rice between bowls and top with beef mixture. Sprinkle with scallion greens and candied peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. You can also use thinly sliced beef steak; just cook it until browned and adjust the timing accordingly.

What can I substitute for Szechuan paste?

Mix 1 tablespoon hoisin sauce with 1 teaspoon chili garlic sauce or sriracha for a similar sweet-spicy flavor.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of sweet soy glaze and ensure your Szechuan paste is gluten-free. Serve with rice as is.