I’m so proud of myself because I used my home-grown bean sprouts in this recipe that I cooked for The Food Matters Project: Seared Beef with Bean Sprouts and Sesame Orange Sauce. I’m not much of a gardener, but it wasn’t necessary to go into the garden to grow them. They grew in a colander on my kitchen counter. It was entertaining and easy to do, and it will be even more fun to experiment with different types of sprouts in the future. Sprouts will be a new addition to my healthy eating habits because they are so healthy for you —full of protein vitamin C.
The recipe is adapted from Mark Bittman’s, The Food Matters Cookbook, and you will find the original recipe posted at Dominica’s blog, Wine Food Love where she is this week’s host for the project. I couldn’t resist adding garlic, ginger, and chili pepper to the recipe because they are traditional ingredients in Chinese cuisine, and garlic and ginger are such wonderful anti-oxidants. This dish is so festive that it could make great party food for special occasions. It may seem like there are many ingredients, but once you assemble them the dish takes only a few minutes to cook. Serve the beef with bean sprouts over soba noodles. You may use brown rice, or quinoa as alternatives.
Prep Time: 25 minutes
2 tablespoons sesame seeds
1 Serrano pepper or red Japanese pepper, finely minced
1-½ teaspoons garlic
2 tablespoons ginger, minced
½ pound bean sprouts
1 bunch scallions, cut into 4-inch segments and then shredded lengthwise
8 ounces beef sirloin or chuck, preferably organic, thinly sliced about 2 inch square
3 tablespoons olive oil
1 orange, segments (for garnish)
Ingredients for the Sauce:
½ teaspoon arrowroot powder, or cornstarch
1 teaspoon sesame oil
1 tablespoon honey
¼ teaspoon black pepper
2-½ tablespoons lite sodium soy sauce
Zest and juice of 2 oranges, about ¾ cup, (or for the zest you could finely mince the orange part only of ½ orange. In my opinion it give more of a flavor boost)
1 tablespoons sesame seeds
½ of the shredded scallions
1) Put the sesame seeds in a large skillet and cook over medium-low heat to toast. Shake the pan often to stir. Toast until the seeds are a light golden brown, about 3 minutes. When they are ready pour them into a small bowl and then set them aside.
2) Pour one tablespoon of oil in the skillet and turn the heat to high. Add the bean sprouts to the pan and stir-fry them for a couple of minutes until they are tender and warmed. Place them on a plate and wipe out the pan.
3) Add 1 tablespoon of olive oil to the pan and spread it to coat the bottom. When it is hot add the beef, stir once or twice to sear on both sides until the beef loses the red color —about two minutes. Place the beef on a separate plate, or on the same plate as the bean sprouts.
4) Add the last tablespoon of olive oil to the pan and then add the minced Serrano peppers, garlic, and ginger. Stir for 1 to 1-½ minutes and then add the sauce. Whisk the sauce for a minute, scraping the bottom of the pan with the whisk. Stir just until the sauce is hot and it has thickened slightly. Turn off the heat.
5) Add the beef and the bean sprouts to the pan along with half of the green onions and half of the sesame seeds. Toss well.
6) Serve the beef over soba noodles, brown rice, or quinoa.
Garnish with the remaining green onions, sesame seeds and orange segments.
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