Beef and Bean Sprout Stir-Fry

Total Time:
1 hr 20 min
30 min
30 min
20 min

6 servings

  • 1 egg white, slightly beaten
  • 5 teaspoons soy sauce, divided
  • 3 teaspoons cornstarch, divided
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch white pepper
  • 1 pound boneless beef sirloin, cut into thin strips
  • 1/2 cup cold water
  • 1 tablespoon oyster sauce, optional
  • 1/2 teaspoon instant chicken bouillon granules
  • 1/4 cup vegetable oil, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced green onion (1-inch)
  • 1 (14-ounce) can bean sprouts, drained
  • 1/2 cup sliced water chestnuts
  • Hot cooked rice, for serving
  • Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in 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 small mixing bowl. Combine well and set aside.

  • Heat 2 tablespoons oil in 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 to 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.

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