I added mange tout into this recipe to make this stir-fry dish more colourful. You can use other vegetables instead of mange tout or you can just only use mung bean sprouts and beef to make a delicious stir-fry dish.
Mung bean sprout is one of my favourite Chinese / Asian vegetables. It contains barely and fat or calories and it’s full of nutrition and has multiple health benefites. It also tastes delicious and I love their crunchy texture and light sweetness in flavour. Mung bean sprouts contain lots of Vitamin B and C are are full of folic acid as well as being full of protein.
You can click here for more information and recipes about mung bean sprouts. I wrote this article about mung bean sprouts for About.com’s Chinese food page a while ago.
For food photography purposes, I remove the roots of the mung bean sprouts before I cooked the but in reality removing the roots takes a long time to do. If you’ve had a busy day and just want to quickly cook your dinner and take a rest then you really don’t need to both removing the roots of the the mung bean sprouts. It won’t affect the taste of the dish either way.
You can also replace beef with pork or chicken. I’ve used beef in my recipes quite a lot recently because I’ve suddenly found out I haven’t made enough dishes recently with beef. My husband and I are also come through a big fitness push and beef is full of protein so great for weight loss. So I’ve decided to focus on beef recipes recently.
I put a little bit of bicarbonate of soda in the beef when I marinade it as this can make the texture of the meat a bit softer. Another tip for cooking lean beef is not to cook it for too long. 20-30 seconds is more than enough time but you need to make sure your sliced pieces of beef ar similar in size and also not too thick. Sometimes I’ve seen supermarkets sell stir-fry beef and the beef often isn’t sliced thin enough but again adjust cooking times to suit the thickness of the meat. You can use either beef sirloin or fillet for this dish.
Recent Update Of My Life:
Chris and I have started looking for a new property but it’s so difficult in Edinburgh as the prices have shot through the roof in the last several years. Now if you want to rent a 2-bedroom flat in a nice area in Edinburgh you need to pay in the region of £900 a month. Some areas are cheaper but can be awful and there are other areas where you can pay two or three times that amount for the same amount of bedrooms but these are way out of our range. We are desperately trying to move into a good catchment area as our daughter is going to start school in 2017 and our current local primary school is statistically the worst in Edinburgh. While we know primary schools aren’t the be all and end all of a child’s education, the local secondary school is also the worst in Edinburgh, so, we have to move!
So if anyone knows of any two or three bedrooms properties in Edinburgh (three is preferable as we really need an office space at home) with a good size kitchen please contact me. My current kitchen is the size of a pigeon cage and for a chef and food writer it’s driving me absolutely nuts. A big practical kitchen in our next property is an absolute must and it will allow to cook all kinds of extra things like Chinese buns, pastries, home made noodles etc which I don’t have space to do now.
Stir Fried Beef with Mung Bean Sprouts
- 450 g lean beef julienne
- 280 g mung bean sprouts rinse under water and remove the roots
- 30 g mange tout wash with running water, drain and leave aside
- 1 spring onion slice 3cm lengthways
- 1 chili remove seeds and julienne
Marinade for beef
- 1 tsp ginger finely chop
- 1 clove garlic mince it
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tbsp potato starch or corn flour
- 1 tbsp rice wine or Shaoxing rice wine
- 1/2 tbsp demerara sugar or caster sugar
- 1/4 tsp coarse black pepper
- 1/2 tsp bicarbonate soda
Marinade beef for at least 30 minutes
Heat up 1 tablespoon of oil in a wok and stir-fry beef for 20 seconds. Turn off fire and place beef on a plate. Leave it aside.
Clean the wok and dry it. Heat up ½ tablespoon oil and stir-fry spring onion and chilli first until the fragrant comes up. This will take about 10 seconds.
Add mange tout and mung bean sprouts into wok and stir-fry for 20 seconds.
Add beef back in the wok and stir-fry for another 20 seconds. Season with salt (or not) then it’s ready to serve. You can serve this dish with cooked warm rice.