Ching-he Huang's beef with bean sprouts and spring onions

‘A tasty, effortless supper that goes really well with jasmine rice, which you can cook while the beef is marinating’


Ingredients (Serves 2)

  • 250g/9oz beef sirloin, fat removed and meat cut into 1cm/½in slices
  • 1 tbsp groundnut oil
  • 150g/5oz bean sprouts or soya bean sprouts
  • 1 tsp cornflour mixed with 1 tbsp water
  • 2 spring onions, trimmed and finely chopped

For the marinade

  • 2 cloves garlic, crushed
  • 2 tbsp fresh ginger, peeled and grated
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 1 tsp dark soy sauce
  • 1 tsp soft light brown sugar


Combine all the marinade ingredients in a bowl, then add the beef and mix well to coat. Cover the bowl with clingfilm and set aside to marinate for 20 minutes.

Place a wok over a high heat until it starts to smoke then add the groundnut oil. Remove the beef from the bowl, retaining the marinade, and add it to the wok. Stir-fry for 2 minutes.

Add the bean sprouts, reserved marinade and the cornflour paste. Toss together and cook for a further minute, stirring.

Stir in the spring onions, divide between 2 plates and serve immediately with rice.