Better than takeout.

If you’re looking for a quick, flavorful dinner that comes together in about 30 minutes, this Pork and Green Bean Stir Fry is a winner. Thinly sliced pork tenderloin, charred green beans, fresh ginger, garlic, and a sweet-spicy sauce create a restaurant-quality meal that’s surprisingly easy to make at home. It’s perfect for busy weeknights and tastes even better than takeout.

One simple trick makes all the difference: pop the pork tenderloin in the freezer for 30 minutes before slicing. It firms up just enough to make cutting thin, even slices much easier.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Ingredients

Stir Fry

• 1 pound (ish) pork tenderloin
• 12 ounces green beans, trimmed and split
• 2 tablespoons grapeseed oil (or another neutral oil)
• 1/2 yellow onion, chopped
• 3 garlic cloves, smashed
• 2 tablespoons fresh ginger, minced

Marinade

• 1½ tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon grapeseed oil (or another neutral oil)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red chili flakes (optional)

Sauce

• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 tablespoon water
• 1½ teaspoons hot honey (or regular honey if you prefer less heat)
• 1 tablespoon chili crunch

Instructions

Place the pork tenderloin in the freezer for about 30 minutes. This makes it much easier to slice into thin, even pieces. Slice the pork against the grain, about 1/4-inch thick.

In a medium bowl, whisk together all of the marinade ingredients. Add the sliced pork and mix well, using your hands to coat every piece thoroughly. Let the pork marinate at room temperature for 30 minutes.

Heat a large skillet or wok over high heat and add 1 tablespoon of the oil. Once the pan is very hot, add the green beans in a single layer. Let them cook undisturbed for 1 minute to develop a nice char. Stir, then cook for another 30 seconds. Transfer the beans to a plate and reduce the heat to medium-high.

If needed, add a little more oil to the skillet. Add the pork in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Stir fry until the pork is just barely pink—it will finish cooking later. Remove the pork from the skillet and reduce the heat to medium.

If the pan looks dry, add a splash of oil. Add the onion, garlic, and ginger and sauté until the onions begin to brown around the edges and the garlic becomes fragrant.

Return the pork and green beans to the skillet. Pour in the sauce and toss everything together. Cook for 30 to 60 seconds, stirring constantly, until the sauce lightly thickens and coats the pork and vegetables.

Serve immediately over steamed rice, jasmine rice, or noodles.

Leslie’s Tips

Adjust the heat. Skip the chili flakes or use regular honey if you prefer a milder stir fry.

Freeze first, slice later. A partially frozen pork tenderloin is much easier to cut into thin slices.

Don’t overcrowd the pan. Cook the pork in batches if necessary so it browns instead of steams.

Let the green beans char. Resist stirring them too soon—those browned spots add incredible flavor.

If you like a good, quick stir fry, you should also try my Mongolian Beef.