Beef & Green Bean Summer Stir Fry

This easy Ground Beef and Green Bean Summer Stir-Fry is exactly the kind of dinner I love during the busy summer months: quick, flavorful, veggie-packed, and made with ingredients you can feel good about eating. And if you’re a member of our Tumbleweed Farm CSA, you might already have everything you need sitting in your weekly veggie box!

This ground beef and green bean stir-fry has all the savory, crave-worthy flavors of your favorite takeout, but it’s made with fresh, seasonal ingredients you can actually recognize. Tender ground beef gets tossed with crisp summer green beans and colorful farm-fresh vegetables, all coated in a delicious homemade stir-fry sauce that comes together in minutes.

What I love most about this recipe is how easily it turns a box of seasonal vegetables into a satisfying weeknight meal. There’s no need to overcomplicate fresh produce when it’s at its peak—just a hot skillet, a few simple ingredients, and a seriously good sauce. The green beans stay crisp-tender, the beef gets beautifully caramelized, and every bite is packed with that sweet, savory flavor that makes stir-fry such a weeknight favorite.

It’s the perfect recipe for those summer evenings when you want something fast, nourishing, and full of fresh local produce without spending hours in the kitchen. Serve it over rice and dinner is done!

So if you’ve got a pile of green beans from your CSA—or a haul from your local farmers market—this is a delicious way to put them to work. Happy cooking!

Beef & Green Bean Summer Stir Fry

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

  • ½ cup low sodium tamari or soy sauce

  • 2 Tablespoons coconut aminos

  • 1 Tablespoon rice vinegar

  • 1 Tablespoon maple syrup or honey

  • 1 teaspoon chili garlic sauce (optional)

  • 3 cloves garlic, minced

  • 2 scallions, minced (white parts only)

  • one 1-inch piece fresh ginger, peeled and grated

  • 1 tablespoon cornstarch or arrowroot powder

  • 1 Tablespoon sesame oil

  • 1 pound ground beef

  • 1/2 of a medium yellow onion, finely chopped

  • 3 scallions, finely chopped (white and pale green parts only)

  • 6 shishito peppers, thinly sliced (or sub 1 small bell pepper)

  • 8 ounces of green beans, ends trimmed and cut into 1/2 inch pieces

  • 1 small zucchini or summer squash, cut into 1/2 inch chunks

  • Cooked white rice or cauliflower rice for serving

  • Fresh basil sprigs for serving

Preparation

In a small bowl, whisk together the Tamari sauce, coconut aminos, rice vinegar, maple syrup, chili garlic sauce (if using) garlic, ginger, and cornstarch or arrowroot powder. Set aside.

Heat the sesame oil in a large cast iron pan over medium-high heat. Add the ground beef and cook, using a wooden spoon to break up the meat a bit until no longer pink. Push the meat to one side of the pan and add the onion, scallions and peppers. Cook, stirring often until the veggies soften up a bit. Add in the green beans and zucchini and pour in the sauce. Bring the mixture to a simmer, cover the pan and cook until the green beans and zucchini are tender, about 8 minutes.

Serve with rice and thinly sliced basil leaves.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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