Lemon Garlic Green Beans Bacon (Print View)
Fresh green beans cooked with bacon, beef, and lemon-garlic zest for a flavorful dish.
# Ingredient List:
→ 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:
01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 3 to 4 minutes until crisp-tender. Drain and immediately transfer to ice water to halt cooking. Drain again and set aside.
02 - In a large skillet over medium heat, cook chopped bacon until crispy, about 5 to 6 minutes. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pan.
03 - Increase heat to medium-high. Add beef strips to the skillet, season with salt and pepper, and cook 2 to 3 minutes until browned but still tender. Remove beef and set aside.
04 - Add olive oil to the skillet if needed. Sauté garlic and 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 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 35 minutes but tastes like you've been in the kitchen all afternoon.
- The textures keep things interesting—crispy bacon, tender beef, bright green beans that still have a little snap.
- One skillet does most of the work, leaving you with minimal cleanup and maximum flavor.
- It works equally well as a side dish or tossed over rice when you want something more substantial.
02 -
- Blanching the green beans first is the secret to getting them tender but still bright green—skipping this step and sautéing raw beans leaves you with tired, dull vegetables.
- Don't let that bacon fat go to waste; it's where half the flavor lives, and it carries the garlic and beef so much better than oil alone.
- Lemon zest matters more than you'd think—it adds a subtle aroma that fresh juice can't provide, making the whole dish feel more refined.
03 -
- Slice your beef against the grain if you can identify which direction the fibers run—this one small move makes every bite noticeably more tender.
- Keep everything moving in the pan during the final minute; a gentle toss ensures the lemon sauce coats every piece evenly rather than pooling at the bottom.