Korean Beef and Bean Sprout Stir-fry
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This beef and mung bean sprout stir-fry gives the 250 g of beef a head start and limits the equally weighted sprouts to the final 1 to 2 minutes.
Read more
Season thin slices of beef with 1 tablespoon of soy sauce and 1/2 teaspoon of black pepper. Rinse 250 g of sprouts and leave them to drain thoroughly. Thinly slice 90 g of onion and keep 1 teaspoon of minced garlic, the remaining soy sauce, and the sesame oil beside the stove. Heat the pan fully over high heat, add 1 tablespoon of cooking oil, and spread the beef without overlapping the slices. When roughly half of the red color has disappeared, add the onion and garlic and toss continuously for about 40 seconds. Before the garlic browns, add all the sprouts and the remaining 1 tablespoon of soy sauce while keeping the heat high. Stop within 1 to 2 minutes, after the sprouts soften slightly but before their stems become translucent. Turn off the heat and mix in 1 teaspoon of sesame oil with the residual heat. Move the stir-fry to a plate before liquid can accumulate on the pan bottom.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 250 g lean beef thinly and season it with 1 tablespoon soy sauce and 1/2 teaspoon black pepper.
Rinse the mung bean sprouts, then drain them very well so they do not water down the stir-fry.
- 2Season
Slice 90 g onion thinly and keep 1 teaspoon minced garlic ready beside the stove.
Arrange the beef, sprouts, remaining soy sauce, and sesame oil nearby because the high-heat cooking moves quickly.
- 3Control
Heat a pan over high heat until it is fully hot, then add 1 tablespoon cooking oil.
When the oil moves easily across the surface, spread in the beef and sear the outside quickly before stirring too much.
- 4Heat
When about half of the beef has lost its red color, add the onion and minced garlic.
Stir-fry for about 40 seconds, tossing constantly so the garlic smells fragrant but does not burn.
- 5Season
Add 250 g mung bean sprouts and the remaining 1 tablespoon soy sauce, keeping the heat high.
Toss for only 1-2 minutes, stopping when the sprouts soften slightly but before the stems turn translucent.
- 6Finish
Turn off the heat and drizzle in 1 teaspoon sesame oil, tossing with the residual heat to coat everything evenly.
Transfer to a plate right away before liquid pools in the pan, and serve while the sprouts are crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sukju-sogogi-bokkeum flash-fries mung bean sprouts and beef to hold a smoky wok aroma and crisp bite.
- Finish cue
- Toss for only 1-2 minutes, stopping when the sprouts soften slightly but before the stems turn translucent.
- Avoid this
- Cook sprouts briefly to avoid sogginess and excess water.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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