Beef and Bean Sprouts
You can alter this basic recipe by replacing the carrot with trimmed snow peas or strips of bell pepper.
INGREDIENTS | SERVES 2
- ½ pound flank steak
- 2 teaspoons light soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- ¼ teaspoon salt
- ½ teaspoon freshly ground white pepper, or to taste
- 1 teaspoon cornstarch
- 3 tablespoons chicken broth
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable or peanut oil
- 1 thin slice ginger, minced
- 1 clove garlic, minced
- 1 carrot, julienned
- 2 cups mung bean sprouts
- 1 tablespoon water, if needed
- ½ teaspoon granulated sugar
Cut the flank steak across the grain into thin strips. Place the beef in a bowl and add the soy sauce, rice wine or sherry, salt, white pepper, and cornstarch. Marinate the beef in the refrigerator for 15 minutes.
Combine the chicken broth and dark soy sauce in a small bowl. Set aside.
Heat a wok or skillet until it is almost smoking and add the oil. When the oil is hot, add the minced ginger and garlic. Stir-fry for 10 seconds, then add the beef. Sear the beef briefly, then stir-fry, stirring and moving the beef around the pan, until it is no longer pink and is nearly cooked.
Push the beef to the sides of the pan and add the carrot in the middle. Stir-fry the carrot until it darkens, then add the mung bean sprouts. Stir-fry for a minute or until the carrot is tender but still crisp. Add 1 tablespoon water if the vegetables begin to dry out during stir-frying.
Add the broth mixture and bring to a boil. Stir in the sugar. Stir-fry for 1 to 2 more minutes to heat everything through. Serve hot.