Beef and Bean Sprouts
You can alter this basic recipe by replacing the snow peas or bell pepper with julienned carrots.
Serves: 2Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- ½ lb. flank steak, cut against the grain into thin strips
- 2 tsp. light soy sauce
- 2 tsp. Chinese rice wine
- ¼ tsp. salt
- ½ tsp. ground white pepper
- 1 tsp. cornstarch
- 3 Tbsp. chicken broth
- 1 Tbsp. dark soy sauce
- 2 Tbsp. peanut oil
- 1 thin slice ginger, minced
- 1 clove garlic, peeled and minced
- 1 cup snow peas, trimmed
- 1 medium bell pepper, seeded and cut into strips
- 2 cups mung bean sprouts
- ½ tsp. granulated sugar
- 2 cups cooked lo mein noodles, warm
- Place beef in a bowl and add soy sauce, rice wine, salt, white pepper, and cornstarch. Marinate in refrigerator for 15 minutes.
- Combine chicken broth and dark soy sauce in a small bowl. Set aside.
- Heat a wok or medium skillet until it is almost smoking and add oil. When oil is hot, add minced ginger and garlic. Stir-fry for 10 seconds, then add beef. Sear beef briefly, then stir-fry, stirring and moving beef around the pan, until it is no longer pink and is nearly cooked.
- Push beef to the sides of the pan and add snow peas and bell pepper in the middle. Stir-fry until just beginning to brown, about 2 minutes, then add mung bean sprouts. Stir-fry for a minute or until vegetables are tender but still crisp. Add 1 tablespoon water if vegetables begin to dry out during stir-frying.
- Add broth mixture and bring to a boil. Stir in sugar. Stir-fry for 1–2 more minutes to heat everything through.
- Serve hot over lo mein noodles.