Ingredients

The following ingredients have 4 Servings
  • 1 pound beef tenderloin (cut into thin pieces)
  • 1 pound bean sprouts (washed)
  • 2 tablespoons stir-fry sauce (soy, Tamari or Teriyaki will all work in this recipe)
  • 1 dash salt
  • 1 dash pepper
  • 1 tablespoon corn starch (to thicken juices, if desired)

Instruction

  • Cut up your beef. Set aside.
  • Rinse your bean sprouts well. Set aside.
  • Take out a large saute pan or wok. Spray with non stick spray. Turn on medium-high heat and drizzle some olive oil in pan. Once the oil heats up slightly you want to toss in your beef. Now turn heat down to medium. Cook until the beef is browned. Depending on the size you've cut it, the amount you've used and how hot you have your stove, this should only take about 4 to 5 minutes.
  • Add 1/2 the stir-fry sauce and stir to coat.
  • Now toss in your bean sprouts and let them cook until tender and almost limp. This will take another 3 to 4 minutes. I like mine to become almost noodle like in texture. No crisp left in them. But if you like crisp you just cook for less time.
  • Now add the other half of your stir-fry sauce and stir until everything comes together.
  • Salt and pepper to taste.
  • Optional step: If you want a thicker broth or juice to it take your cornstarch and pop it in a mason jar with a little bit of water. Place the lid on and give it a good shake. Now take your stir-fry (once it's almost done) and slide it all over to one side of the pan with a spatula. Slightly tip your pan in the opposite direction and all the juice will run down. Pour the corn starch mixture in there and let it boil up while you stir. Then mix it into the stir-fry and let it simmer for a few minutes. Voila, thicker broth.