Ground Meat & String Bean Stir Fry
Ground Veal String Bean Asian Stir-fry served in a small bowl for one.

Ground Meat & String Bean Stir Fry

This ground meat & string bean stir fry is a quick, easy and delicious meal. It is a great throw together meal when you are in a hurry or just don’t know what to make. Whether you are a master chef or have just bought your first set of pots and pans this recipe is doable for all cooking levels.
Stir fry is usually made in a Wok; a bowl-shaped frying pan used typically in Asian cooking. For this dish, a wok is not necessary, but the bigger the pan the better. The great thing is you can add what you want and make it your own. There is no better way to get rid of leftovers than with a stir fry! When it’s ready to be served you can eat it plain or put it in a wrap, on a salad, or even on top of some rice. As seen in the picture, Souffle Bombay topped her plate with some peanuts for a nice crunch.
 The flavor in this recipe is great and your family will approve for sure! The more protein a meal has the longer you will feel full, veal is packed with protein, vitamin, and other nutrients. You can learn more about veal nutrition here!
This recipe and imagery were developed by Colleen Kennedy of Souffle Bombay



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  • 2 TBS grapeseed or olive oil divided
  • 1/2 pound fresh string beans cut into 1-inch pieces
  • 1/2 cup finely chopped onion
  • 2 TBS garlic paste or 2 large garlic cloves minced
  • 1 TBS ginger paste or 1/2 TBS minced fresh ginger
  • 1lb ground veal
  • 1/4 cup soy sauce
  • 2 TBS Mirin
  • 1 TBS chili with garlic sauce
  • 1 TBS sesame oil
  • Snipped scallions for garnish
  • Optional: Chopped peanuts for garnish, Jasmine Basmati or white rice for serving


  1. Heat a skillet over med-high heat, when hot add in 1 TBS oil and the green beans.
  2. Allow the green beans to begin to char, stirring them around occasionally. You want these to remain crisp-tender, so all in all cook for 3 minutes.
  3. Remove green beans from the pan and set aside.
  4. Add the remaining TBS of oil and the onions, saute for 2 minutes. Add in the garlic paste and ginger paste (or minced garlic and ginger) and stir for 30 seconds.
  5. Add in the ground veal using a spatula to break it up and mingle it with the onion mixture.
  6. Cook veal until cooked through.
  7. If any excess liquid accumulates, drain it off.
  8. While meat cooks, combine sauce ingredients and whisk until incorporated (soy sauce, mirin, chili with garlic sauce and sesame oil…which by the way are all found in the Asian section at your grocery store).
  9. Add in sauce and heat through until bubbly.
  10. Remover from heat and garnish with scallions and if you like chopped peanuts. Serve as is or over rice.

Nutritional Information Per Serving




Saturated Fat