Korean Thinly Sliced Beef and Bean Sprout Stir-Fry

This stir-fry is a lifesaver for busy weeknights.

In our house, we love meat dishes that aren't too heavy. While a thick steak is great, there is something special about thinly sliced beef (often called shaved steak or brisket/shabu-shabu cuts). It cooks in seconds and absorbs flavor beautifully.

The star of this dish, however, is the bean sprouts. When you pair the tender beef with the refreshing, watery crunch of the sprouts, the texture combination is incredible. It balances out the richness of the meat perfectly.

Here is how to make this delicious, high-protein stir-fry in under 15 minutes.

Ingredients

The Main Stars:

• Thinly Sliced Beef: 300g (10.5 oz). Tip: Use shaved steak, beef brisket (chadolbaegi), or shabu-shabu cuts. If you want it leaner, use thinly sliced top round.
• Soybean Sprouts: 200g (approx. half a bag). Look for the ones with the yellow heads (Kongnamul).
• Onion: 1/2 bulb.
• Green Onion (Scallion): 1 stalk.

The Seasoning Sauce:

• Oyster Sauce: 2 Tablespoons total. (You can mix 1 tbsp oyster sauce + 1 tbsp soy sauce if you prefer a lighter taste).
• Minced Garlic: 1/2 Tablespoon.
• Korean Chili Powder (Gochugaru): 1/2 Tablespoon.
• Sugar or Corn Syrup: 1 teaspoon (optional, helps tenderize and balance the saltiness).
• Black Pepper: A generous pinch.
• Salt: To taste (only if needed at the end).

Instructions

1. Prepare the Ingredients

Start by giving your soybean sprouts a good wash in cold water. Remove any translucent shells floating around. If the root ends look brown or messy, you can trim them, but if they are clean, just use them as is—it saves time and adds fiber!

• Slice the onions into thin strips.
• Chop the green onions into roughly 2-inch long pieces.
• Prep the beef: If your beef slices are too long, cut them into bite-sized pieces.

2. Cook the Beef First

Heat a wide frying pan or wok over medium-high heat. Toss in the beef.

As the beef starts to brown and release its juices, we want to season it immediately to get rid of any "meaty" smell. Add:

• 1 Tablespoon of Oyster Sauce
• 1/2 Tablespoon of Minced Garlic
• A pinch of Sugar (or syrup)
• A dash of Black Pepper

Stir-fry until the beef is fully cooked and coated in the seasonings.

3. Add the Crunch

Once the beef is browned, add the sliced onions and the bean sprouts to the pan.

Add the remaining 1 Tablespoon of Oyster Sauce over the vegetables. Stir-fry quickly over high heat.

• Chef's Tip: Do not cook the sprouts for too long! You want them to stay crunchy. As soon as they start to look slightly wilted but still stand up straight, you are close to the finish line.

4. The Spicy Finish

When the bean sprouts are almost cooked, toss in the green onions and sprinkle the 1/2 Tablespoon of Chili Powder (Gochugaru) over the top.

Give it a final toss for about 30 seconds to combine the flavors and let the chili powder release its oil.

Taste a piece of meat with a sprout. If it feels a little bland, add a tiny pinch of salt or a drop more oyster sauce.

Serving Suggestions

Serve this immediately while it's hot! The contrast between the tender, savory beef and the crisp, refreshing bean sprouts is the highlight of this dish.

• Serve with: A bowl of steaming white rice.
• Pro Tip: Try to find plump, thick bean sprouts rather than very thin ones; they hold more moisture and offer a better crunch.

Enjoy your happy cooking time