Yields: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
- 8 oz beef sirloin, thinly sliced against the grain
- 1 lb bean sprouts, trimmed
- 2 scallions, thinly sliced (separate white and green parts)
- 2 dried red chilies, stemmed and roughly chopped (adjust to your spice preference)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1.
Marinate the beef: In a bowl, combine the beef with 1 teaspoon of soy
sauce, 1/2 teaspoon of cornstarch, and the sesame oil. Gently toss to
coat and let marinate for at least 10 minutes.
2.
Prepare the sauce: In a small bowl, whisk together the remaining soy
sauce, rice wine, and 1/2 teaspoon of cornstarch. Set aside.
3.
Stir-fry: Heat the vegetable oil in a wok or large skillet over
medium-high heat. Add the white parts of the scallions and dried
chilies; stir-fry for about 30 seconds until fragrant.
4.
Add beef: Add the marinated beef to the wok and stir-fry for 2-3
minutes, until browned. Remove the beef from the wok and set aside.
5.
Stir-fry bean sprouts: Add the bean sprouts to the wok and stir-fry for
1 minute, until slightly wilted but still crisp-tender.
6.
Combine and finish: Return the beef to the wok. Pour the prepared sauce
over the beef and bean sprouts. Stir to combine and cook for another
minute, until the sauce has thickened.
7. Garnish and serve: Stir in the green parts of the scallions. Season with salt and pepper to taste. Serve immediately.
Tips and Variations:
- You can add other aromatics like ginger or garlic.
- Adjust the amount of dried chilies to control the spiciness.
- For a richer flavor, add a teaspoon of oyster sauce to the sauce.
- Serve this dish over rice for a complete meal.