Spicy Szechuan Beef and Green Beans with Ginger Rice and Candied Peanuts

Craving bold, spicy-sweet flavors but short on time? This Szechuan beef and green beans stir-fry delivers all the heat and crunch you want, with a homemade touch that beats any delivery menu. Tender ground beef and fresh green beans are tossed in an addictive Szechuan sauce, then served over fluffy ginger-infused rice and topped with crunchy candied peanuts.

Best of all, this entire dish comes together in just 30 minutes-making it the perfect weeknight dinner when you need something fast, satisfying and packed with flavor. Say goodbye to takeout and hello to your new favorite stir-fry!

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the ginger: Peel and finely grate or mince the ginger. Set aside.
3. Make the candied peanuts: In a small skillet over medium heat, add 1 teaspoon cooking oil and the peanuts. Cook, stirring frequently, until peanuts are lightly toasted, about 2 minutes. Sprinkle with 2 teaspoons sugar and a pinch of salt, stirring until sugar melts and coats peanuts. Transfer to a plate to cool.
4. Cook the green beans: Trim the ends of the green beans and cut into 2-inch pieces. In a large skillet or wok, heat 1 teaspoon cooking oil over high heat. Add green beans and cook, stirring occasionally, until blistered and tender-crisp, about 4-5 minutes. Remove from skillet and set aside.
5. Cook the beef: In the same skillet, add the ground beef. Cook over high heat, breaking it apart with a spoon, until browned and cooked through, about 4-5 minutes. Drain excess fat if desired.
6. Combine sauce and aromatics: Reduce heat to medium. Add the grated ginger and sliced scallions (white parts only; reserve green parts for garnish) to the beef. Cook for 1 minute until fragrant. Stir in the sweet soy glaze and Szechuan paste, mixing well.
7. Finish the dish: Return the green beans to the skillet. Toss everything together until well coated and heated through, about 1-2 minutes. Season with salt and black pepper to taste.
8. Serve: Fluff the ginger rice and stir in 1 tablespoon butter until melted. Divide rice among bowls, top with the Szechuan beef and green beans and garnish with candied peanuts and sliced scallion greens.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes! Ground pork, chicken or turkey work well. For a vegetarian option, try crumbled firm tofu or tempeh.

What can I substitute for Szechuan paste?

You can use chili garlic sauce or sambal oelek mixed with a pinch of Szechuan peppercorns for a similar flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. The candied peanuts are best added fresh.