Beef and Bean Sprout Salad recipe - ingredients, nutrition and when to eat it
A light salad of warm stir-fried bulgogi beef served with bean sprouts and garlic chives.
A light salad of warm stir-fried bulgogi beef served with bean sprouts and garlic chives. The crisp sprouts and tender beef make it a light yet satisfying dinner.
Salads & light · 20 minutes to cook
Nutrition (per 314.2g serving): 232.4 kcal · protein 21.5g · carbohydrate 10.3g · fat 11.8g · sodium 870mg
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: Pat the beef dry lightly with a paper towel to remove excess moisture and reduce splattering while stir-frying.
Tips: Add the garlic chives after turning off the heat to preserve their aroma and color.
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Ingredients (1 serving)
- Thinly sliced beef — 100 g
- Mung bean sprouts — 120 g
- Garlic chives — 30 g
- Onion — 30 g
- Minced garlic — 1 tsp
- Soy sauce — 2 tsp
- Vinegar — 2 tsp
- Sesame oil — 1 tsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Ground black pepper — 1 piece