Korean Beef and Mung Bean Sprout Stir-Fry

Step-by-step cooking

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1. Step 1

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   Discard soft or dark sprouts from 200g mung bean sprouts. Rinse under cold running water and drain thoroughly in a colander. Thinly slice 100g onion, cut scallion into 4cm lengths, and peel and mince 2 garlic cloves. Keep vegetables separate from raw beef.

2. Step 2

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   Pat 200g beef dry and remove tough membranes. On a separate board, slice across the grain into 4cm pieces about 2mm thick. Marinate 10 minutes with 1 tablespoon soy sauce, 1 teaspoon sugar, minced garlic and pepper. Wash hands, board and knife afterward.

3. Step 3

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   Heat 1 tablespoon oil in a wide skillet over medium-high heat. Spread the beef without overlapping, leave about 1 minute, then separate and stir-fry for 3–4 minutes total until cooked through without red patches. Use batches in a small pan; reduce heat slightly if the seasoning burns.

4. Step 4

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   Add onion and stir-fry 2 minutes. Add sprouts, scallion and the remaining 1/2 tablespoon soy sauce. Toss from the bottom over medium-high heat for 3–4 minutes until all sprouts are hot and cooked through. Continue if any remain cold and rigid like raw sprouts.

5. Step 5

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   If liquid pools, push food to the edges and boil the center liquid for 30–60 seconds to reduce. Turn off the heat and mix in 1 teaspoon sesame oil. Add optional sesame seeds and serve immediately. Sprouts must be thoroughly cooked, rather than just lightly warmed.