Beef Brisket and Bean Sprout Stir-fry (Sumi’s Side Dish Style)
A Delectable Beef Brisket and Bean Sprout Stir-fry Inspired by Sumi’s Side Dish
This dish features a delightful combination of savory beef brisket and crisp bean sprouts, perfect for whetting your appetite. Following a recipe inspired by ‘Sumi’s Side Dish,’ the bean sprouts are blanched and seasoned separately to maintain their crunch, complemented by the rich flavor of the brisket. This beef brisket and bean sprout stir-fry is an excellent side dish for meals or a delicious accompaniment to drinks. Enjoy this flavorful dish easily at home!
Main Ingredients- Beef Brisket 200g
- 1/4 Onion
- 1/2 pack Bean Sprouts (approx. 150g)
Seasoning & Others- 0.5 tsp Salt
- 0.5 tsp Minced Garlic
- 0.5 tsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- 0.5 tsp Salt
- 0.5 tsp Minced Garlic
- 0.5 tsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare half a pack of bean sprouts (about 150g). This is a suitable amount for two servings.
Step 2
Rinse the prepared bean sprouts thoroughly under running water and drain any excess water.
Step 3
Bring a generous amount of water to a boil in a pot. Add 1 teaspoon of salt to season the water and let it come to a rolling boil.
Step 4
Wash the 1/4 onion, remove the stem, and thinly slice it diagonally. Aim for about 0.5cm thickness.
Step 5
Soak the sliced onion in cold water for about 5 minutes to remove its sharp, pungent flavor. This step helps enhance the onion’s sweetness and retain its crisp texture.
Step 6
Once the water is boiling, add the rinsed bean sprouts and blanch them for about 2 minutes. They should be just slightly cooked.
Step 7
It’s crucial not to overcook the bean sprouts, as they can become mushy and lose their pleasant crispness. Blanch them for only 1-2 minutes in boiling water. Immediately rinse them in cold water after blanching to stop the cooking process and cool them down.
Step 8
For a touch of spiciness, finely chop 1 Cheongyang pepper (a type of Korean chili pepper). Omit this step if you prefer a milder dish or are serving children.
Step 9
In a mixing bowl, combine the blanched bean sprouts, drained onion, and chopped Cheongyang pepper (if using). Add the seasoning ingredients: 0.5 teaspoon of salt, 0.5 teaspoon of minced garlic, and 0.5 teaspoon of sesame oil.
Step 10
Add the prepared bean sprouts, onion, and pepper to the bowl with the seasonings. Finally, sprinkle a pinch of toasted sesame seeds over the mixture.
Step 11
Gently toss and mix the ingredients using your hands or utensils, being careful not to crush the bean sprouts. The goal is to evenly coat everything without breaking down the vegetables.
Step 12
Now, it’s time to cook the beef brisket. Place the brisket in a preheated pan over high heat and stir-fry quickly. Beef brisket cooks very fast, so keep an eye on it to prevent burning.
Step 13
Once the pink color of the brisket disappears and it starts turning brown all over, reduce the heat to medium-low and continue cooking until thoroughly done. If there’s excess fat, you can gently blot it with a paper towel.
Step 14
Arrange the seasoned bean sprout salad attractively on a serving plate.
Step 15
Pile the nicely browned beef brisket generously on top of the bean sprouts to finish. This dish is best enjoyed while warm.
