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Ching-he Huang's beef with bean sprouts and spring onions

‘A tasty, effortless supper that goes really well with jasmine rice, which you can cook while the beef is marinating’

31 AUGUST 2011
Beef Enlarge
Ingredients (Serves 2)
  • 250g/9oz beef sirloin, fat removed and meat cut into 1cm/½in slices
  • 1 tbsp groundnut oil
  • 150g/5oz bean sprouts or soya bean sprouts
  • 1 tsp cornflour mixed with 1 tbsp water
  • 2 spring onions, trimmed and finely chopped

For the marinade
  • 2 cloves garlic, crushed
  • 2 tbsp fresh ginger, peeled and grated
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 1 tsp dark soy sauce
  • 1 tsp soft light brown sugar


Combine all the marinade ingredients in a bowl, then add the beef and mix well to coat. Cover the bowl with clingfilm and set aside to marinate for 20 minutes.

Place a wok over a high heat until it starts to smoke then add the groundnut oil. Remove the beef from the bowl, retaining the marinade, and add it to the wok. Stir-fry for 2 minutes.

Add the bean sprouts, reserved marinade and the cornflour paste. Toss together and cook for a further minute, stirring.

Stir in the spring onions, divide between 2 plates and serve immediately with rice.


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