Beef and Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
Beef and bean sprouts quickly stir-fried over high heat and served on rice. The crisp bean sprouts balance the savory soy sauce seasoning, making it a…
Beef and bean sprouts quickly stir-fried over high heat and served on rice. The crisp bean sprouts balance the savory soy sauce seasoning, making it a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 517.5g serving): 582.6 kcal · protein 27.2g · carbohydrate 78.5g · fat 16.4g · sodium 1030.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Bean sprouts release a lot of water if cooked too long, so stir-fry them briefly over high heat.
Tips: If adding all the beef at once lowers the pan temperature, cook it in batches so it stays tender.
Tips: Prepare the rice warm and serve the stir-fried ingredients right away for the best texture.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Lean beef — 100 g
- Mung bean sprouts — 120 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 6 g
- Soy sauce — 0.8 Tbsp
- Sugar — 0.6 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.8 tsp
- Ground black pepper — 0.2 tsp
- Toasted sesame seeds — 0.4 tsp