🥩🥢 Beef & Bean Sprout Stir-Fry

Tender strips of savory beef stir-fried with crisp mung bean sprouts, sweet red bell pepper, fresh green onions, and aromatic garlic—all coated in a delicious savory sauce.

This quick and easy stir-fry comes together in minutes, making it perfect for busy weeknights. The key is cooking everything over high heat so the beef stays tender and the bean sprouts remain fresh and crunchy.

⏱️ Recipe Information

Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes
Servings: 2–3
Difficulty: Easy
Method: Stovetop Stir-Fry

🥣 Ingredients

For the Stir-Fry

½ lb (225 g) beef sirloin or flank steak, thinly sliced

2 cups mung bean sprouts, rinsed and drained well
1 red bell pepper, thinly sliced
2 green onions, cut into 2-inch pieces
2 cloves garlic, minced
1 tbsp cooking oil

🥢 For the Sauce

2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
1 tsp brown sugar or honey
2 tbsp water
¼ tsp freshly ground black pepper

Optional Additions

½ tsp grated fresh ginger
¼–½ tsp red pepper flakes
1 tsp rice vinegar
Sesame seeds, for garnish

👨‍🍳 Instructions

1. Prepare the Beef

Slice the beef very thinly against the grain.

For easier slicing, place the beef in the freezer for about 15–20 minutes until slightly firm before cutting.

Set the sliced beef aside.

2. Make the Stir-Fry Sauce

In a small bowl, combine:

Soy sauce
Oyster sauce
Sesame oil
Cornstarch
Brown sugar or honey
Water
Black pepper

Whisk until the cornstarch is completely dissolved and the sauce is smooth.

Set aside.

3. Prepare the Vegetables

Rinse the mung bean sprouts thoroughly under cool water.

Drain them very well and pat dry if necessary.

Thinly slice the red bell pepper.

Cut the green onions into approximately 2-inch pieces.

Mince the garlic.

Have all the ingredients ready before cooking because stir-frying happens quickly.

🔥 4. Heat the Pan

Heat a large wok or skillet over high heat.

Once hot, add the cooking oil and swirl it around the pan.

The pan should be hot enough that the beef begins sizzling immediately when added.

5. Sear the Beef

Add the sliced beef in a single layer.

Cook for approximately 1–2 minutes, allowing the beef to develop some color.

Stir-fry for another 1 minute until mostly cooked.

Avoid overcrowding the pan. If necessary, cook the beef in batches.

Transfer the beef to a clean plate.

Chef’s Tip:

The beef does not need to be fully cooked at this stage. It will finish cooking when returned to the pan.

🫑 6. Cook the Aromatics and Vegetables

Add a small additional drizzle of oil if the pan looks dry.

Add the garlic and optional ginger.

Stir-fry for approximately 20–30 seconds, until fragrant.

Add the sliced red bell pepper and cook for 1–2 minutes.

The pepper should soften slightly while still retaining some crispness.

🥬 7. Add the Bean Sprouts

Add the mung bean sprouts and green onions.

Stir-fry over high heat for approximately 1–2 minutes.

The sprouts should become hot but remain crisp and crunchy.

Important:

Do not overcook the bean sprouts. They can quickly become soft and release water.

🥢 8. Add the Beef and Sauce

Return the beef and any accumulated juices to the skillet.

Give the prepared sauce another quick stir, then pour it into the pan.

Toss everything continuously for 1–2 minutes.

The sauce will quickly bubble and lightly thicken, coating the beef and vegetables.

Cook until the beef is fully cooked to your preferred level of doneness.

9. Finish and Serve

Remove the pan from the heat.

Taste and adjust the seasoning if necessary.

Add a splash of soy sauce for additional saltiness or a small amount of rice vinegar for brightness.

Garnish with sesame seeds or additional sliced green onions if desired.

Serve immediately.

👩‍🍳 Chef’s Tips

Slice Against the Grain

Cutting the beef against the grain shortens the muscle fibers, resulting in more tender bites.

Keep the Bean Sprouts Dry

Excess water can cause the vegetables to steam instead of stir-fry.

Use High Heat

A hot wok or skillet creates the best stir-fried flavor and helps the vegetables stay crisp.

Don’t Overcook the Beef

Thinly sliced beef cooks very quickly. Searing it briefly and adding it back at the end helps keep it tender.

Prepare Everything First

Stir-frying moves quickly, so have the sauce and all ingredients ready before turning on the heat.

🌶️ Delicious Variations

🌶️ Spicy Beef & Bean Sprout Stir-Fry

Add 1 tablespoon chili garlic sauce or ½ teaspoon crushed red pepper flakes to the sauce.

🫚 Ginger Beef Stir-Fry

Add 1 teaspoon freshly grated ginger with the garlic.

🍄 Beef and Mushroom Stir-Fry

Add 1 cup sliced mushrooms along with the bell pepper.

🥦 Add More Vegetables

Try adding:

Broccoli florets
Snow peas
Bok choy
Shredded carrots
Baby corn

🍋 Tangy Stir-Fry

Add 1 teaspoon rice vinegar or fresh lime juice to the finished dish.

🍚 Serving Suggestions

Serve this Beef & Bean Sprout Stir-Fry with:

Steamed jasmine rice
Brown rice
Fried rice
Egg noodles
Rice noodles
Cauliflower rice

For a complete meal, pair it with spring rolls, dumplings, or a simple cucumber salad.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keep in mind that the bean sprouts will soften during storage.

🔥 Reheating

For the best texture, reheat quickly in a hot skillet over medium-high heat until warmed through.

Avoid overcooking, especially if reheating leftovers containing bean sprouts.

⭐ Final Result

This Beef & Bean Sprout Stir-Fry is a fast, fresh, and flavorful meal featuring tender savory beef, crunchy bean sprouts, sweet bell peppers, fragrant garlic, and a glossy Asian-inspired sauce.

Quick enough for a weeknight, delicious enough to serve anytime, and ready in under 30 minutes! 🥩🥢🥬✨