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Thai Stir-Fried Pork and Green Beans
with fried egg

Active: 30 min Total: 30 min

This meal is inspired by quick and easy Thai street food and got great reviews when we first shared it last year. Thanks to great feedback from our community, this version is even quicker to prepare because the green beans and pork are cooked together. Don't forget to add Sriracha or your favorite hot sauce for a spicy kick!

Tags

Ingredients

Servings:
4
Metric
Thai Stir-Fried Pork and Green Beans:
  • Shallots - 2 cloves, chopped
  • Lemongrass - 2 stalks, chopped (sub 1 tsp lemongrass paste / stalk)
  • Green beans - 1 lb, trimmed and chopped into 1” / 2.5cm pieces
  • Bragg's / coconut aminos - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Pork, ground - 1 lb
  • Thai basil (opt) - 10 leaves, chiffonade
  • Cilantro leaves - 1/4 cup, chopped
  • Limes - 1/2, wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Eggs - 4
  • Sriracha - 2 tsp (sub any hot sauce)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shallots / Lemongrass / Green beans - Prep as directed. Combine shallots and lemongrass. Store green beans separately. (Can be done up to 5 days ahead)
  2. Season pork - Stir shallots, lemongrass, aminos, and red pepper flakes into pork.
  3. Basil / Cilantro / Limes - Prep as directed.

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Make

  1. Heat a wok over medium-high heat. Add first part of oil and then green beans to heated oil. Saute until green beans are nearly tender, 3 to 4 minutes.
  2. Add pork and saute until cooked through, ~6 minutes. Drain.
  3. While pork is cooking, heat a nonstick pan over medium heat. Add second part of oil and then crack eggs into heated oil. Fry eggs to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides). Season with some salt.
  4. Return to pork and stir in basil and cilantro. Squeeze one or two of the lime wedges over top (taste as you go to decide how much lime juice to use). Season with some salt.
  5. Serve pork and green beans with eggs on top. Finish with Sriracha. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (92)
Gluten-free (12)
Paleo (15)
Vegetarian (25)

48 reviews

I thought this was pretty good - the pork needed a little extra seasoning, I think - maybe more soy sauce and spice. I used broccoli instead of green beans, so I ended up cooking it first then the pork since there wasn't space in the pan. The egg & sriracha mayo were good - definitely gave it that extra oomph.

By: Rachel
Posted: Oct 27, 2019
Diet: Original
0 Helpful

My Vegetarian wife loved it, my carnivore daughter even liked it. Definitely will have this again... OFTEN!

By: Keith
Posted: Oct 14, 2018
Diet: Vegetarian
0 Helpful

A favorite!

By: Kirsten
Posted: May 25, 2018
Diet: Original
0 Helpful

Pretty easy to make, especially as I already had leftover rice. I forgot lemongrass, but it still tasted good without.

By: Jaclyn
Posted: May 12, 2018
Diet: Original
0 Helpful

I said 4; hubby said 3. Scrambled the eggs in the pork and it made a really great sauce for the rice.

By: Sara
Posted: May 11, 2018
Diet: Original
0 Helpful

very easy and quick to make, used regular basil since I couldn't find Thai basil which worked, skipped the egg just because I got lazy, but would add it next time

By: Christine
Posted: May 03, 2018
Diet: Gluten-free
0 Helpful