Ground Beef and Bean Sprout Stir-Fry
Ground Beef and Bean Sprout Stir-Fry
Ingredients
For the Stir-Fry
- 1 pound ground beef
- 5 cups fresh bean sprouts
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 2 green onions, sliced
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon black pepper
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
⏱️ 1 min
- 2
Add 1 pound of ground beef to the hot skillet. Cook for 5 to 6 minutes, breaking it apart with a spoon, until it is thoroughly browned. Drain any excess grease from the skillet if needed.
⏱️ 6 min
- 3
Stir in the 3 cloves of minced garlic and 1 tablespoon of minced fresh ginger. Cook for an additional 30 seconds, stirring constantly, until the aromatics are fragrant.
⏱️ 1 min
- 4
Add the 1 sliced green bell pepper to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the bell pepper is slightly tender-crisp.
⏱️ 3 min
- 5
Stir in the sauce ingredients: 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of chili garlic sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Mix well to coat all the ingredients.
⏱️ 1 min
- 6
Add the 5 cups of fresh bean sprouts to the skillet. Toss well with the other ingredients and sauce. Stir-fry for 2 to 3 minutes, just until the bean sprouts are slightly softened but still retain their crispness.
⏱️ 3 min
- 7
Sprinkle the 2 sliced green onions over the stir-fry and remove the skillet from the heat.
⏱️ 1 min
- 8
Serve the Ground Beef and Bean Sprout Stir-Fry warm over steamed rice or noodles. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Ground Beef and Bean Sprout Stir-Fry
For the Stir-Fry
- 1 pound ground beef
- 5 cups fresh bean sprouts
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 2 green onions, sliced
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon black pepper
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
⏱️ 1 min - 2
Add 1 pound of ground beef to the hot skillet. Cook for 5 to 6 minutes, breaking it apart with a spoon, until it is thoroughly browned. Drain any excess grease from the skillet if needed.
⏱️ 6 min - 3
Stir in the 3 cloves of minced garlic and 1 tablespoon of minced fresh ginger. Cook for an additional 30 seconds, stirring constantly, until the aromatics are fragrant.
⏱️ 1 min - 4
Add the 1 sliced green bell pepper to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the bell pepper is slightly tender-crisp.
⏱️ 3 min - 5
Stir in the sauce ingredients: 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of chili garlic sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Mix well to coat all the ingredients.
⏱️ 1 min - 6
Add the 5 cups of fresh bean sprouts to the skillet. Toss well with the other ingredients and sauce. Stir-fry for 2 to 3 minutes, just until the bean sprouts are slightly softened but still retain their crispness.
⏱️ 3 min - 7
Sprinkle the 2 sliced green onions over the stir-fry and remove the skillet from the heat.
⏱️ 1 min - 8
Serve the Ground Beef and Bean Sprout Stir-Fry warm over steamed rice or noodles. Store any leftovers in an airtight container in the refrigerator for up to 3 days.