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Cantonese Beef with Bean Sprouts Recipe

Chinese · Main course · 20 min total

A classic Cantonese stir-fry featuring tender beef and crunchy bean sprouts in a savory ginger-soy sauce. Quick and easy for a weeknight dinner.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 teaspoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 4 cups fresh bean sprouts, rinsed and drained
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced diagonally

Instructions

1. In a bowl, combine beef slices with soy sauce, cornstarch, sugar, and white pepper. Mix well and let marinate for 10 minutes.
2. Heat 1 teaspoon vegetable oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and sear undisturbed for 30 seconds, then stir-fry until browned but not fully cooked, about 1 minute. Transfer to a plate.
3. Add remaining 1 teaspoon vegetable oil to the wok. Add garlic and ginger, stir-fry for 10 seconds until fragrant.
4. Add bean sprouts and stir-fry for 30 seconds until just wilted but still crunchy.
5. Return beef to the wok. Add oyster sauce and sesame oil. Toss everything together for 20 seconds.
6. Sprinkle with green onions, toss once, and serve immediately over steamed rice.

Tips

• For best results, use a wok and high heat to maintain the crunch of bean sprouts.
• Slice the beef very thinly against the grain for tenderness; partially freezing the steak makes slicing easier.
• Do not overcook the bean sprouts; they should remain crisp.

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