Korean Beef and Bean Sprout Stir-fry
Sukju-sogogi-bokkeum stir-fries thinly sliced lean beef and mung bean sprouts in soy sauce over high heat. The beef goes into a well-heated pan first to develop wok hei, then the sprouts are added for just one to two minutes to keep their crunch and moisture. Seasoning stays minimal with soy sauce, black pepper, and a finish of sesame oil, letting the ingredients speak for themselves. The result is a light stir-fry where the smoky sear of the beef meets the cool, watery snap of the sprouts.
Adjust Servings
Instructions
- 1
Slice beef thin and season with 1 tbsp soy sauce and pepper.
- 2
Heat pan well, add oil, and stir-fry beef.
- 3
Add onion and garlic and sauté until fragrant.
- 4
Add sprouts and remaining soy sauce, then toss quickly for 1-2 minutes.
- 5
Turn off heat and finish with sesame oil.
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