Chinese/Hong Kong•quick
Stir Fried Beef with Mung Bean Sprouts
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g lean beef (julienne)
- 280 g mung bean sprouts (rinse under water and remove the roots)
- 30 g mange tout (wash with running water, drain and leave aside)
- 1 spring onion (slice 3cm lengthways)
- 1 chili (remove seeds and julienne)
- 1 tsp ginger (finely chop)
- 1 clove garlic (mince it)
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tbsp potato starch (or corn flour)
- 1 tbsp rice wine (or Shaoxing rice wine)
- 1/2 tbsp demerara sugar (or caster sugar)
- 1/4 tsp coarse black pepper
- 1/2 tsp bicarbonate soda
Instructions
- 1
Marinade beef for at least 30 minutes
- 2
Heat up 1 tablespoon of oil in a wok and stir-fry beef for 20 seconds. Turn off fire and place beef on a plate. Leave it aside.
- 3
Clean the wok and dry it. Heat up ½ tablespoon oil and stir-fry spring onion and chilli first until the fragrant comes up. This will take about 10 seconds.
- 4
Add mange tout and mung bean sprouts into wok and stir-fry for 20 seconds.
- 5
Add beef back in the wok and stir-fry for another 20 seconds. Season with salt (or not) then it’s ready to serve. You can serve this dish with cooked warm rice.