🥩🥢 Beef & Bean Sprout Stir-Fry
Tender slices of beef tossed with crisp mung bean sprouts, colorful bell pepper, green onions, and garlic in a glossy savory stir-fry sauce. This quick Asian-inspired dinner comes together in one hot skillet or wok, making it perfect for busy weeknights.
The secret is high heat and quick cooking: the beef stays tender while the bean sprouts remain fresh, juicy, and slightly crunchy.
⏱️ Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3–4
Difficulty: Easy
Method: Stir-Fry
🛒 Ingredients
For the Stir-Fry
- ½ lb beef sirloin or flank steak — thinly sliced against the grain
- 2 cups mung bean sprouts, rinsed and drained very well
- 1 red bell pepper, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 tbsp cooking oil, plus more if needed
For the Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp brown sugar
- ¼ tsp ground black pepper
- 1 tsp cornstarch
- 2 tbsp water
Optional Beef Marinade
For especially tender and flavorful beef:
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp cooking oil
👩🍳 Instructions
1. Slice the Beef
Place the beef in the freezer for 10–15 minutes before slicing. This firms it slightly and makes it easier to cut thinly.
Slice the beef against the grain into thin strips.
If using the optional marinade, toss the beef with soy sauce, cornstarch, and oil.
Let it rest for 10–15 minutes while you prepare the remaining ingredients.
2. Prepare the Sauce
In a small bowl, whisk together:
- Soy sauce
- Oyster sauce
- Hoisin sauce
- Sesame oil
- Rice vinegar
- Brown sugar
- Black pepper
- Cornstarch
- Water
Mix until the cornstarch is completely dissolved.
Set aside.
3. Prepare the Vegetables
Make sure the bean sprouts are thoroughly drained.
Excess water can cause the wok to steam rather than stir-fry, making the vegetables soft instead of crisp.
Have the bell pepper, green onions, garlic, and bean sprouts ready before you begin cooking.
Stir-frying moves quickly.
4. Sear the Beef
Heat a large wok or heavy skillet over high heat until very hot.
Add the cooking oil and swirl to coat the surface.
Add the beef in a single layer.
Cook for approximately 1–2 minutes per side, tossing frequently, until browned on the outside.
Avoid overcrowding the pan. If necessary, cook the beef in two batches.
Transfer the cooked beef to a plate.
5. Stir-Fry the Vegetables
Return the wok to high heat.
Add the sliced red bell pepper and stir-fry for 1–2 minutes.
Add the minced garlic and cook for about 20–30 seconds, just until fragrant.
Be careful not to burn the garlic.
6. Add the Bean Sprouts
Add the drained mung bean sprouts.
Stir-fry for approximately 1–2 minutes.
The bean sprouts should remain slightly crisp and juicy rather than becoming completely soft.
7. Return the Beef
Add the cooked beef back to the wok along with the green onions.
Toss everything together over high heat for about 30 seconds.
8. Add the Sauce
Give the sauce another quick stir because the cornstarch will settle at the bottom.
Pour the sauce around the hot sides of the wok.
Immediately toss everything together.
Cook for 1–2 minutes, until the sauce becomes glossy and lightly thickened and coats the beef and vegetables.
9. Serve Immediately
Remove from the heat as soon as the sauce reaches the desired consistency.
Serve hot over:
- Steamed jasmine rice
- Fried rice
- Chow mein noodles
- Steamed noodles
- Cauliflower rice
Garnish with extra green onions and sesame seeds if desired.
⭐ Chef’s Tips
Slice against the grain: This is one of the most important steps for tender beef. Cutting across the muscle fibers makes each bite easier to chew.
Get the pan very hot: High heat gives the beef a beautifully browned exterior without overcooking it.
Don’t overcrowd the wok: Too much beef at once causes it to release water and steam instead of searing.
Dry the bean sprouts: Excess moisture can cool the pan and dilute the sauce.
Keep the vegetables crisp: Bean sprouts only need a short cooking time.
Prepare everything first: Once the wok is hot, the recipe comes together very quickly.
Taste before adding salt: Soy sauce and oyster sauce provide plenty of seasoning.
🌶️ Easy Variations
Spicy Beef & Bean Sprout Stir-Fry
Add 1–2 tsp chili garlic sauce, sambal, or sliced fresh chili to the sauce.
Ginger Beef Stir-Fry
Add 1 tbsp freshly grated ginger along with the garlic.
Sesame Beef Stir-Fry
Sprinkle the finished dish with 1–2 tsp toasted sesame seeds.
Mushroom Beef Stir-Fry
Add 1 cup sliced mushrooms with the bell pepper.
Extra Vegetable Stir-Fry
Add thinly sliced carrots, snow peas, broccoli, or cabbage for a heartier meal.
Ginger-Sesame Sauce
Add ½ tsp freshly grated ginger and an additional ½ tsp sesame oil to the sauce for a stronger aromatic flavor.
🍚 Serving Suggestions
This stir-fry is especially delicious served over steamed jasmine rice, which soaks up the glossy sauce.
You can also serve it with:
- Vegetable fried rice
- Egg fried rice
- Chow mein
- Steamed rice noodles
- Asian cucumber salad
- Spring rolls
- Steamed edamame
🧊 Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3 days.
The bean sprouts will soften somewhat after refrigeration, but the flavor remains delicious.
🔥 Reheating
For the best texture, reheat the stir-fry in a hot skillet or wok over medium-high heat for 2–4 minutes.
Add a small splash of water if the sauce has become too thick.
You can also microwave individual portions, but the vegetables will be softer.
🥩🥢 Final Result
This Beef & Bean Sprout Stir-Fry delivers the perfect combination of tender savory beef, crunchy mung bean sprouts, sweet red pepper, aromatic garlic, fresh green onions, and glossy Asian-inspired sauce.
It’s fast, flavorful, colorful, and incredibly easy to customize.
High heat, fresh ingredients, tender beef, and plenty of irresistible stir-fry flavor! 🥩🥢🌶️