Lemon Garlic Green Beans (Printable)
Tender green beans with crispy bacon, beef strips, and a bright lemon-garlic finish bursting with flavor.
# What You'll Need:
→ Meats
01 - 7 oz beef sirloin or flank steak, thinly sliced
02 - 4 slices bacon, chopped
→ Vegetables
03 - 14 oz fresh green beans, trimmed
04 - 2 cloves garlic, minced
05 - 1 small red onion, thinly sliced (optional)
→ Sauces & Seasonings
06 - 1 tablespoon olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - 1 tablespoon chopped fresh parsley (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 3 to 4 minutes until tender-crisp. Drain and transfer immediately to an ice water bath to halt cooking. Drain again and set aside.
02 - In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 to 6 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
03 - Increase heat to medium-high. Add beef strips to the skillet, season with salt and pepper, and cook for 2 to 3 minutes until browned but still tender. Remove and set aside.
04 - Add olive oil to the skillet if needed. Sauté minced garlic and sliced red onion (if using) for 1 minute until fragrant.
05 - Add blanched green beans to the skillet and sauté for 2 to 3 minutes, stirring frequently.
06 - Return the cooked bacon and beef to the skillet. Add lemon juice, lemon zest, and crushed red pepper flakes (if using). Toss to combine and cook for 1 to 2 minutes until heated through.
07 - Adjust seasoning as necessary. Transfer to a serving platter and garnish with chopped fresh parsley before serving.
# Expert Hacks:
01 -
- It's genuinely fast, hitting the table in under 35 minutes with zero fussy techniques.
- The bacon fat transforms everything it touches, making even simple green beans taste indulgent.
- Lemon juice cuts through richness in that perfect way that makes you want another bite immediately.
02 -
- Don't skip the ice bath for green beans; it's the difference between snappy and sad.
- Beef sliced thin cooks fast, so work with medium to medium-high heat—blast cooking keeps it tender.
- Lemon zest matters as much as juice; the oils in the peel carry flavor that liquid can't.
03 -
- Slice your beef while it's still cool from the store; it's so much easier than waiting until it's room temperature.
- Don't let that bacon grease go to waste—it's liquid flavor that transforms simple vegetables into something crave-worthy.