Yeo Kyung-ok's Beef Short Rib and Soybean Sprout Stir-Fry
A quick Chinese-style stir-fry that sears beef briskets and soybean sprouts over high heat, finishing with a splash of vinegar to enhance crispness and savory depth.
Ingredients needed 2 servings
Recipe
Cooking tips
- To minimize moisture during stir-frying, use dried shiitake mushroom powder instead of liquid oyster sauce for a cleaner result after cooking.
- The 1 tablespoon of vinegar added at the end enhances savoriness rather than adding sourness—it cuts through richness and amplifies both umami and crispness.
- Overcooking beef brisket can make it tough; for a softer texture, briefly blanch the beef in boiling water, drain, and stir-fry the soybean sprouts first before combining and gently mixing in the beef at the end.
Recommended for
- Those seeking a satisfying and hearty drink pairing for baijiu or beer.
- People who want to quickly prepare an impressive meat side dish in under 15 minutes.
- Fans of both the crisp crunch of soybean sprouts and the rich, fatty savoriness of beef brisket.
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