|Nutritional Guidelines (per serving)|
Stir-fries are one of the most popular and common cooking methods in Chinese cooking. I like serving stir-fried dishes during busy weeknights because you can make a nutritionally dense meal in 15 minutes with a Chinese stir-fry. You can check out this article that I wrote about stir-fry cooking tips here before you start cooking.
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.
- 1 pound lean beef (cut into strips)
- 10 ounces mung bean sprouts (rinsed with roots removed)
- 1 ounce mange tout (washed and drained)
- 1 spring onion (sliced 3 centimeters lengthways)
- 1 chili (remove seeds and julienned)
- For the Marinade:
- 1 teaspoon ginger (finely chopped)
- 1 clove garlic (minced)
- 3 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 tablespoon potato starch (or corn flour)
- 1 tablespoon rice wine (or Shaoxing rice wine)
- 1/2 tablespoon caster sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon 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.