Serves 2 to 4
Very fresh bean sprouts should be pearly white, sweet and crunchy. Stirfrying at a high temperature for a few seconds enhances their flavor. They give a light quality to beef and are a good contrast in flavor and texture. The ginger and fresh hot pepper give added interest.
Marinade
2 tablespoons soy sauce
half teaspoon cornstarch
half teaspoon sugar
1 tablespoon water
Half pound boneless beefsteak, shredded
1 pound fresh bean sprouts
5 tablespoons corn oil
1 teaspoon kosher salt
half teaspoon sugar
1 scallion, shredded
1 hot green chili pepper, shredded (optional)
1 slice fresh ginger, shredded fine
Combine the marinade ingredients with the beef, mix thoroughly and set aside for 20 minutes.
Place the bean sprouts in a large basin of water. Remove any seed hulls and loose roots that float to the surface. Pour the bean sprouts into a colander and shake several times to remove excess water.
Heat a wok over high heat until very hot and add 3 tablespoons oil. Swirl the oil around the wok. Take a large quantity of bean sprouts in both hands and carefully but quickly place the bean sprouts over the oil, covering the wok completely. (This keeps the oil from splattering on you.) Stir-fry until the bean sprouts are coated with oil. Add the salt, sugar, scallion and chili pepper and continue to stir-fry another 30 seconds. Transfer to a serving dish.
Wipe the wok with a paper towel and reheat until hot. Add the remaining oil and the ginger. Stir, then add the beef and stir fry until it changes color. Return the cooked ingredients and stir-fry until blended. Turn off the heat, transfer the contents to a serving dish and serve.
