Stir-Fried Beef with Bean Sprouts


serves 4

  • 1 bunch of scallions
  • 2 tbsp. corn oil
  • 1 garlic clove, crushed
  • 1 tsp. finely chopped fresh gingerroot
  • 1 lb 2 oz / 500 g lean beef fillet, cut into thin strips
  • 1 large red bell pepper, seeded and sliced
  • 1 small fresh red chili, seeded and chopped
  • 3 cups fresh bean sprouts
  • 1 small lemongrass stem, finely chopped
  • 2 tbsp. smooth peanut butter
  • 4 tbsp. coconut milk
  • 1 tbsp. rice vinegar or white wine vinegar
  • 1 tbsp. soy sauce
  • 1 tsp. brown sugar
  • 9 oz / 250 g medium egg noodles
  • salt and pepper

( Metric Cooking Conversion )


Thinly slice the scallions, reserving some slices to use as a garnish.

Heat the oil in a skillet or preheated wok over high heat. Add the scallions, garlic, and ginger and stir-fry for 2-3 minutes to soften. Add the beef and continue stir-frying for 4-5 minutes, or until evenly browned.

Add the bell pepper and stir-fry for an additional 3-4 minutes. Add the chili and bean sprouts and stir-fry for 2 minutes. Mix the lemongrass, peanut butter, coconut, milk, vinegar, soy sauce, and sugar together in a bowl, then stir into the skillet.

Meanwhile, cook the egg  noodles in a boiling salted water for 4 minutes, or according to the package directions. Drain and stir into the skillet, tossing to mix evenly.

Season to taste with salt and pepper. Sprinkle with the reserved scallions and serve hot.

One Response to “Stir-Fried Beef with Bean Sprouts”

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  1. Microwave Cart says:

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