Stir-fried Bean Sprouts, Beef, and Pickled Mustard Greens

Preparation info
  • Makes

    2 to 3

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

A mildly piquant sauce lightly coats crunchy bean sprouts and tender beef strips. Red pepper slivers streak it with vivid color. The addition of pickled or salted mustard greens sharpens the flavor profile and provides a Hakka accent.



  • 8 ounces beef flank steak, trimmed of fat
  • 1 tablespoon soy sauce
  • 1


For the Beef

  1. Cut the beef across the grain into slices ⅛ inch thick, ½ inch wide, and 2 to 3 inches long. In a small bowl, mix the beef with the soy sauce, cornstarch, oil, and white pepper.

For the Sauce

  1. In a small bowl