Stir-Fried Beef with Mung Bean Sprouts

Name: Stir-Fried Beef with Mung Bean Sprouts
Total time: 25 min
Ingredients: 200g beef sirloin, thinly sliced; 300g mung bean sprouts; 3 garlic cloves, minced; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon cornstarch; 1/2 teaspoon Sichuan peppercorn powder; 1/4 teaspoon ground black pepper; 2 tablespoons cooking wine; 3 tablespoons vegetable oil; 2 stalks fresh chives, chopped

A quick and flavorful Chinese home-style dish featuring tender beef slices paired with crisp mung bean sprouts. The combination of savory soy sauce, aromatic garlic, and a hint of Sichuan pepper creates a satisfying stir-fry that comes together in under 30 minutes.

25 min

Medium

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Story

This classic Chinese stir-fry balances the meaty richness of beef with the light, crunchy texture of mung bean sprouts. The key is high heat and quick cooking to keep the sprouts crisp and the beef tender.

Ingredients

beef sirloin, thinly sliced 200g

mung bean sprouts 300g

garlic cloves, minced 3

light soy sauce 2 tablespoons

dark soy sauce 1 tablespoon

oyster sauce 1 tablespoon

cornstarch 1 tablespoon

Sichuan peppercorn powder 1/2 teaspoon

ground black pepper 1/4 teaspoon

cooking wine 2 tablespoons

vegetable oil 3 tablespoons

fresh chives, chopped 2 stalks

Instructions

Marinate the beef

Place the sliced beef in a bowl. Add 1 tablespoon of light soy sauce, the cornstarch, a pinch of black pepper, and 1 tablespoon of oil. Mix well until the beef is evenly coated. Let it sit for 10 minutes to tenderize.

Sear the beef

Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Add the Sichuan peppercorn powder and stir for a few seconds until fragrant. Add the marinated beef and spread it out in a single layer. Cook without stirring for 1 minute, then stir-fry until the beef changes color and is nearly cooked through, about 2 minutes total. Remove and set aside.

Build the aromatics

In the same wok, add a splash more oil if needed. Toss in the minced garlic and stir-fry for 10 seconds until aromatic. Add the dark soy sauce and cook for another few seconds to develop flavor.

Combine and finish

Return the beef to the wok. Add the mung bean sprouts and toss everything together over high heat. Pour the cooking wine in a circle around the edge of the wok. Add the remaining light soy sauce, oyster sauce, and a pinch of black pepper. Stir-fry vigorously for 1-2 minutes until the sprouts are tender-crisp but still have some bite. Toss in the chopped chives, give one final stir, and serve immediately over steamed rice.