Stir-fried Beef Brisket with Mungbean Sprouts

Ingredients

• 300 gthinly sliced beef brisket
• 2 tablespoonssoy sauce
• 1 tablespoonsugar
• 1 tablespoonminced garlic
• 1 tablespoonsesame oil
• a few shakesblack pepper
• 4garlic cloves
• 2 tablespoonsscallions
• 1/2onion
• 300 gmung bean sprouts
• 2 tablespoonsoyster sauce
• 1 tablespoonchilli oil
• 1 tablespoonsesame oil

Instructions

1. 1

   Marinate beef

   Put the brisket in a mixing bowl with the soy sauce, sugar, minced garlic, 1 tablespoon sesame oil and black pepper. Mix the marinade into the meat with your hands, then leave it for 15 minutes.

2. 2

   Prepare vegetables

   Cut each garlic clove lengthways into 3 or 4 thin pieces. Slice the scallions into very thin rounds. Wash the mung bean sprouts and drain them.

3. 3

   Separate the meat

   Use your hands to open up the slices of marinated beef so they are not stuck together; this helps stop them curling and clumping as they cook.

4. 4

   Cook garlic and onion

   Heat a frying pan over medium-high heat and add oil. Once hot, add the garlic and onion and stir until the onion is slightly translucent.

5. 5

   Stir-fry beef

   Add the beef pieces. When most of the red colour has disappeared from the meat, add the mung bean sprouts.

6. 6

   Season and serve

   Add the oyster sauce and chilli oil, then mix everything thoroughly and stir-fry for 1 minute. Add the remaining 1 tablespoon sesame oil and toss once more. Turn off the heat, transfer to a serving bowl and garnish with scallions.

What is beef brisket with mung bean sprouts?

Banchan are Korean side dishes served alongside a meal, and this stir-fry takes that spirit into a hot, savoury dish. It combines thin beef with crisp sprouts, with garlic, soy and sesame bringing depth and aroma.

The brisket is marinated briefly, then cooked with the vegetables in a hot pan. That keeps the preparation manageable on a busy evening while giving the sprouts a chance to stay pleasantly crunchy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 35g protein, 23g carbs, 48g fat.

The brisket supplies most of the protein and much of the fat, with sesame oil and chilli oil adding further fat. Sugar and the sauces contribute carbohydrates, while the sprouts and onion add a little fibre. Serve it with rice and a generous portion of extra vegetables to make a more balanced plate.

Why use thinly sliced brisket?

Thin slices take on the soy, sugar, garlic and sesame oil during the short marinade. They also cook quickly, so the meat can be added just before the sprouts.

Separate the slices by hand before cooking. This helps them heat more evenly instead of forming dense clumps in the pan.

Getting the aromatics ready

Garlic cloves: slice them into 3 or 4 thin pieces each, as directed, so they can cook alongside the onion and flavour the pan.

Onion and scallions: the onion softens in the pan, while the finely sliced scallions go on at the end as a fresh garnish.

Keeping the sprouts crisp

Drain the washed mung bean sprouts well before they reach the pan. Extra water can cool the pan and make the vegetables release more liquid.

Add the sprouts after the beef has lost most of its red colour, then stir-fry with the sauces for just 1 minute. They should be hot but still have some bite.

Managing the pan

Start with the pan over medium-high heat and add the garlic and onion once the oil is hot. Stir until the onion is slightly translucent before adding the beef.

If the ingredients crowd the pan, they may steam rather than fry. Use a wide pan and, if needed, cook in batches before combining everything for the final seasoning.

Serving the stir-fry

Serve it hot as a banchan alongside rice and other small dishes, or make it the centre of a simple meal with steamed rice. The sprouts add a light crunch to the rich, savoury beef.

Add the final sesame oil off the heat, then scatter over the scallions just before serving. Their fresh flavour and colour contrast with the cooked ingredients.

Recipe notes & tips

• Drain the sprouts thoroughly after washing so they do not water down the stir-fry.
• Separate the marinated beef slices by hand before they go into the pan.
• Have the sauces and vegetables ready before heating the pan, as the cooking moves quickly.
• Use a wide frying pan to give the beef and sprouts room to stir-fry.
• Add the final sesame oil after turning off the heat to preserve its aroma.

Variations

• Add heat: increase the chilli oil slightly if you prefer a spicier stir-fry.
• Use another cut: thinly sliced beef suitable for quick frying can stand in for brisket.
• Add mushrooms: slice them thinly and cook them with the onion.
• Make it gluten-free: use suitable gluten-free soy and oyster-style sauces.
• Serve as a bowl: spoon the stir-fry over rice for a more substantial meal.

Common mistakes to avoid

• Clumped beef: separate the slices by hand before cooking so they heat more evenly.
• Wet sprouts: drain them well after washing to limit excess liquid in the pan.
• Crowded pan: cook in batches if necessary so the ingredients fry rather than steam.
• Overcooked sprouts: stir-fry them with the sauces for only 1 minute to retain some crunch.
• Burnt garlic: wait until the onion is slightly translucent before adding the beef, and keep the aromatics moving as they cook.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a frying pan until piping hot; the sprouts will be softer after storing and reheating.

Frequently asked questions