Lemon Garlic Green Beans Bacon (Printable)
Tender green beans cooked with crispy bacon, beef, and lemon-garlic sauce for a delicious, hearty dish.
# 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 Steps:
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 the rendered fat in the pan.
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 beef and set aside.
04 - Add olive oil to the skillet if necessary. Sauté garlic and 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 cooked bacon and beef to the skillet. Add lemon juice, lemon zest, and red pepper flakes (if using). Toss to combine and cook for 1 to 2 minutes until heated through.
07 - Adjust seasoning if needed. Transfer to a serving platter and garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- It's ready in 35 minutes, which means you can pull off something restaurant-worthy on a regular Tuesday.
- The lemon brings such a clean, fresh contrast to the richness of the bacon and beef that every bite feels light despite being totally satisfying.
- Green beans stay crisp and tender instead of mushy, which is honestly the hardest part most people mess up.
02 -
- Blanching the green beans first is non-negotiable—it's the only way to keep them crisp in the final dish instead of ending up soft and sad.
- Don't skip the ice bath after blanching; it stops the cooking immediately and keeps that bright green color.
- The lemon zest matters more than the juice; those little oils carry the brightness that makes this whole dish work.
03 -
- Slice your beef against the grain so every piece stays tender even with the quick, high-heat cooking.
- Don't crowded the skillet when you sear the beef; give it space to brown instead of steam, which means cooking in batches if you need to.