Beef and Bean Sprout Stir-Fry
Filed under
Asian
Prep: 30 min | Cook: 20 min
Robert Irvine, 2009.
Inactive prep: 30 minutes.
Ingredients
- 1 Egg white, slightly beaten
- 5 tsp Soy sauce, divided
- 3 tsp Corn starch, divided
- 1/8 tsp Ground ginger
- 1/8 tsp Garlic powder
- 1/8 tsp Salt
- 1 pinch White pepper
- 1 lb Beef sirloin, boneless, cut into thin strips
- 1/2 cup Water, cold
- 1 tbsp Oyster sauce, optional
- 1/2 tsp Chicken bouillon, instant granules
- 1/4 cup Vegetable oil, divided
- 1 cup Mushroom, fresh, sliced
- 1/2 cup Green onion, sliced (1-inch)
- 1 can Bean sprouts, 14-ounce, drained
- 1/2 cup Water chestnut, sliced
- Rice, hot cooked, for serving
Directions
- Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in a medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
- Combine cold water, oyster sauce (if using), remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in a small mixing bowl. Combine well and set aside.
- Heat 2 tablespoons oil in a large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil in the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.