Grilled Beef with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 45 minutes total, and honestly, it feels fancy enough to impress guests without any fussy techniques. The combination of tender grilled beef with crisp, garlicky bean sprouts is absolutely delicious, and I love that bean sprouts are packed with vitamins and enzymes that support digestion. The best part? Most of these ingredients are affordable staples you probably already have in your kitchen. The beef gets a beautiful crust on the grill while the stir fry cooks quickly in one pan, making cleanup a breeze. It's the kind of meal that tastes like you spent hours cooking when really you didn't.
Ella x
Ingredients
- ¾ kgbeef sirloin steak(cut into 1/4-inch thick strips)
- 946 mlfresh bean sprouts(rinsed and drained)
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1½ tbspfresh ginger(minced)
- 4garlic cloves(minced)
- 3green onions(sliced into 2-inch pieces)
- 1red bell pepper(julienned)
- 2 tbspvegetable oil(for grilling)
- 1 tbsprice vinegar
- 1 tspbrown sugar
- ¼ tspred pepper flakes
- 1 tspcornstarch
- 3 tbspwater
Detail level
Instructions
- 1
Pat the beef strips dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 10 minutes.
Tip: Drying the meat ensures better browning and a nice crust on the grill.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, and water until the cornstarch is fully dissolved. Set aside.
Tip: Mixing cornstarch with cold liquid prevents lumps in your sauce.
- 3
Preheat your grill to high heat (around 450°F). Lightly oil the grates to prevent sticking.
Tip: A hot grill creates better caramelization on the beef.
- 4
Grill the beef strips for 2-3 minutes per side for medium-rare, working in batches if needed. Transfer to a plate and set aside.
Tip: Don't overcrowd the grill; give each piece space for proper heat contact.
- 5
Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
Tip: Watch carefully to avoid burning the garlic, which turns bitter quickly.
- 6
Add the red bell pepper to the wok and stir-fry for 2 minutes until slightly softened but still crisp.
- 7
Add the fresh bean sprouts and green onions, tossing constantly for 2-3 minutes. The sprouts should remain bright and slightly crunchy.
Tip: High heat and quick cooking preserve the crisp texture of the bean sprouts.
- 8
Pour the prepared sauce into the wok, stirring everything together for 1 minute until the sauce thickens and coats all ingredients. Add red pepper flakes and adjust seasoning to taste.
Tip: The cornstarch will create a light glaze; don't overcook or it becomes too thick.
- 9
Return the grilled beef strips to the wok, gently folding them into the bean sprout mixture until evenly distributed and heated through, about 1-2 minutes.
Tip: Fold gently to avoid breaking apart the tender beef strips.
- 10
Transfer to serving plates and drizzle with sesame oil just before serving. Enjoy immediately while the beef is warm and the sprouts are still crisp.
Tip: Sesame oil added at the end provides a fragrant finish without losing its delicate flavor to heat.
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