Quick Beef and Soybean Sprout Stir-Fry
A savory, flavorful side dish made by quickly stir-frying seasoned beef and raw soybean sprouts over high heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stir-fry uses raw soybean sprouts instead of blanching them, quickly cooking them over high heat to keep their crisp crunch and bring out their rich savory flavor. Seasoned beef and a sweet-and-spicy seasoning come together nicely, making it great as a side dish for rice or as a snack with drinks.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts200 g
- Beef100 g
- Large green onion (daepa)1 stalk
- Red chili pepper1
- Cooking oil
Beef marinade
- Soy saucea little of each
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))a little of each
- Ground black peppera little of each
- Garlica little of each
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1 tbsp
- Sugar1 tsp
- Garlic1 tsp
- Toasted sesame oil1 tsp
- Salta little of each
- Toasted sesame seedsa little of each
- Instead of beef, seafood like squid or shrimp works great too.
- I chose tender soybean sprouts and trimmed away any scraggly root ends. Just rinse them well and drain off the water.
Steps
I prepared a little leftover beef from making Chuseok holiday food.
Season it ahead with soy sauce, cheongju (Korean rice wine) or mirin, ground black pepper, and garlic.
Instead of beef, seafood like squid or shrimp works great too.
Cut the large green onion into long strips as if julienning. Cut the red chili pepper in half lengthwise and slice into long julienne strips.
I chose tender soybean sprouts and trimmed away any scraggly root ends.
Just rinse them well and drain off the water.
Heat a little oil in a pan and cook the beef.
Once the beef is fully cooked, transfer it to a separate plate.
In the same pan used to cook the beef, add a little oil and stir-fry the soybean sprouts.
Stir-fry over high heat, tossing frequently.
When the soybean sprouts seem mostly cooked through, add the cooked beef, chili pepper, large green onion, and all the seasonings above: 1 tbsp gochugaru (Korean chili flakes), 1 tbsp oyster sauce (or regular soy sauce), 1 tsp sugar, and 1 tsp garlic, then stir-fry quickly. Adjust any lacking seasoning with salt, and finish by adding toasted sesame oil and toasted sesame seeds.
Ppunwife's tips
- When stir-frying soybean sprouts, cook them quickly over high heat so they do not release excess water.
- When you quickly season and stir-fry raw soybean sprouts without boiling them first, there is no fishy raw smell, they stay crunchy, and you get a completely different flavor from ordinary seasoned soybean sprout side dishes.
FAQ
How can I prevent water from forming when stir-frying soybean sprouts?
You need to keep the heat high and toss quickly as you stir-fry to prevent moisture from drawing out.
Can I use other ingredients instead of beef?
Seafood such as squid or shrimp works very well in place of beef.
If I do not have oyster sauce, what seasoning can I substitute?
You can use regular soy sauce (jin-ganjang) instead, using the same amount of 1 tbsp.
