Lemon Garlic Green Beans Bacon (Print)

Sautéed green beans with crispy bacon, tender beef, and bright lemon-garlic notes for a flavorful dish.

# What You 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 immediately immerse in ice water to halt cooking. Drain again and set aside.
02 - In a large skillet over medium heat, cook chopped bacon until crisp, about 5 to 6 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.
03 - Increase heat to medium-high and add beef strips to the skillet. Season with salt and pepper, cooking for 2 to 3 minutes until browned yet tender. Remove beef and set aside.
04 - Add olive oil to the skillet if necessary. Sauté minced garlic and sliced 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 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 needed. Transfer to a serving platter and garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but tastes like you spent hours in the kitchen.
  • The crispy bacon and tender beef make it feel indulgent without requiring fancy skills or hard-to-find ingredients.
  • Fresh lemon and garlic lift everything so you don't need cream or heavy sauces to make it taste incredible.
02 -
  • Don't skip the ice bath for the green beans; it's the difference between bright, crisp vegetables and mushy ones that taste like they've been sitting around.
  • Keep your heat high when searing the beef and don't move it around constantly—a good sear creates flavor, and stirring constantly prevents that from happening.
  • Add the lemon juice at the very end so it stays fresh and bright instead of cooking down and becoming bitter or losing its punch.
03 -
  • If you're making this for a crowd, you can blanch the green beans and sear the beef hours ahead; just keep everything separate and cold, then toss it all together at the last minute so nothing gets tough.
  • The lemon zest is doing most of the heavy lifting for flavor, so don't skip it—microplane it fresh right before you cook, and it'll be bright and aromatic in a way that bottled zest never quite is.

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