Beef & Bean Sprout Stir Fry

I am still working on eating all my bean sprouts from my recent, overly successful, sprouting attempt! Today, I wanted something fast, crunchy, healthy, and, above all, tasty. Stir fry. Yum! This one had the added benefit of using almost exclusively things I had grown or made myself.

The garden is growing so fast that it can be hard to eat all the produce before it goes by. For this recipe, I decided to use up a big chunk of vegetables, herbs, and greens at once. Before cooking, I picked Thai basil, bell pepper, jalapeno, radish, and Chinese cabbage from outside. Of course, the bean sprouts I had grown last week (good news, they last a really long time in the fridge!). I also used pickled garlic in had leftover in the refrigerator from a batch of pickles. Never throw out the garlic in the bottom of the jar, it is a great way to add a lot of complex flavor to a dish. The garlic bite mellows with the vinegar so it is tame enough that you can slice it up in a salad or as a garnish!

I love making stir fries because they are so fast and healthy. There is no end to the mix of veggies you can add and, with a few small tweaks, you can change the flavor profile to suit almost any craving. One thing that I always hated about making stir fries was getting the ginger grated properly. I love the flavor of freshly grated ginger in my stir fries (and in many many other things!) but it can be very hard to chop or grate because of it’s stringiness. An easy way to solve this is problem is to freeze your ginger and then use a microplane grater to make a fine ginger “snow”. Yum! No strings to deal with and your ginger stays fresh.

Crunchy Radishes add a pop of texture and color to this stir fry

Crunchy Radishes add a pop of texture and color to this stir fry

Beef & Bean Sprout Stir Fry

  • Servings: 2
  • Print


  • 1/2 lb beef, thinly sliced
  • 1/2 large bell pepper, sliced
  • 1 jalapeno, sliced
  • 2 cloves pickled or regular garlic, thinly sliced or crushed
  • 1 1/2 cups green beans, roughly chopped
  • 1/4 cup scallions, chopped
  • 1/4 cup Thai basil leaves, torn
  • 1 1/2 cups bean sprouts
  • 1 large icicle radish or 3-4 regular radishes, sliced
  • 2 cups Chinese cabbage and radish tops, roughly chopped
  • 1 tsp ginger, grated
  • 1 tbsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 tbsp sesame oil
  • white rice, for serving


  1. Heat sesame oil in a large pan; sear beef; remove from pan
  2. In the same pan, stir fry beans, bell pepper, and garlic; cook approx 1 minute; add jalapeno and ginger; cook approx 2 minutes
  3. Add bean sprouts, radish tops, and Chinese cabbage; stir fry until the leaves are wilted, approx 1 minute; add beef and herbs; stir together with vinegar and soy sauce; cook until heat through, approx 30 seconds
  4. Top with radishes; serve over rice

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