Stir-Fried Beef Bulgogi with Mung Bean Sprouts recipe - ingredients, nutrition and when to eat it
This dish is made by stir-frying mung bean sprouts and thinly sliced beef over high heat, then seasoning them with soy sauce.
This dish is made by stir-frying mung bean sprouts and thinly sliced beef over high heat, then seasoning them with soy sauce. The crisp sprouts and savory meat pair well with rice, and it comes together quickly even on a busy weekday evening.
Vegetables · 15 minutes to cook
Nutrition (per 290.5g serving): 208.4 kcal · protein 21.2g · carbohydrate 6.4g · fat 10.8g · sodium 1270.4mg
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: To keep the mung bean sprouts from releasing too much water, drain them thoroughly after washing and stir-fry them briefly in a very hot pan.
Tips: When serving with rice, add the soy sauce little by little and adjust the seasoning to taste.
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Ingredients (1 serving)
- Beef (lean meat) — 100 g
- Mung bean sprouts — 150 g
- Soy sauce — 1 Tbsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Ground black pepper — 0.2 tsp
- Green onion — 0.3 pc