This is an easy and really versatile recipe. Perfect for a weeknight dinner!
Bean Sprouts have become hard to find in my area. Most grocery stores here don’t even carry them at all anymore and by the time I got to the Whole Foods location I know usually stocks them, they only had one 8-ounce bag left. With that single bag in hand and since the original recipe called for two bags (1 pound), I knew I needed to get creative and raid my fridge.
I had some green beans that needed to be used, so I modified the original recipe by adding one pound of green beans, some cornstarch to the beef, using less oil, a bit more honey and a kick of heat with crushed red pepper flakes.
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Sesame Orange Beef Stir Fry
- 1/2 pound lean sirloin sliced very thin
- 2 teaspoons cornstarch or arrowroot
- 2 tablespoons sesame seeds toasted
- 4 teaspoons canola oil or coconut oil divided
- 1 teaspoon kosher salt divided
- freshly ground black pepper
- 1 pound string beans ends trimmed and cut into 2" pieces
- 1/2 cup water
- 6 to 8 scallions thinly sliced, whites and darks separated
- 3 tablespoons soy sauce or Tamari
- 2 large organic oranges juiced and zested (I got 1/2 cup juice and 1 T zest)
- 2 1/2 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces bean sprouts
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Thinly slice beef. Combine with cornstarch and set aside. (I recommend freezing the beef for 20 minutes before slicing so it is easier to work with).
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Wash oranges and zest. Proceed to juice the oranges over a measuring cup. I yielded 1 tablespoon orange zest and just shy of 1/2 cup of orange juice.
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Combine soy sauce, orange juice, orange zest, honey and crushed red pepper flakes. Set aside.
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Separate white and dark parts of scallions. Thinly slice.
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Trim ends of green beans and cut green beans into 2" pieces.
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Heat a dry frying pan over medium low heat. Once hot, add sesame seeds. Toast for 3 to 5 minutes, stirring occasionally until seeds are just brown but not burnt. Remove from pan and set aside.
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Place pan back over heat and turn heat to high. Add 2 teaspoons canola oil. When oil is very hot, add sliced beef to pan. Toss 1/2 teaspoon kosher salt and freshly ground black pepper on beef and cook a couple of minutes, until pink is almost gone. Flip once or twice and make sure to scrap bottom of pan. Remove from pan and set aside. (I recommend slightly under cooking the meat because you will be adding it back to the pan and you don't want it overcooked and tough.)
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Toss string beans and 1/2 cup water in frying pan. Cover and cook for 2 to 3 minutes until green beans are just tender. Drain or use a slotted spoon to remove beans from pan and discard water.
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Add remaining 2 teaspoons canola oil to frying pan. When hot, add scallion whites and bean sprouts. Cook for 1 minute, stirring constantly until scallions are just browning.
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Add green beans, beef, sauce and 1/2 teaspoon kosher salt back to pan. Cook until heated through, about 1 to 2 minutes. Mix scallion greens and toasted sesame seeds in (reserving just a teaspoon of each for garnish).
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Serve immediately and Enjoy! Excellent served alongside brown rice or Quinoa.
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I thought about using the cornstarch but then opted against it for a very quick searing, and I was surprised that it turned out as well as it did. The chilis and beans were a great idea!
Thanks Mireya!
Oh yes, crushed chiles…good idea! I found myself wondering if ginger and garlic would boost the sauce a bit, as well. I like your addition of green beans…and the finished dish looks lovely!
Thanks Heather! I also thought about ginger and garlic but I didn’t feel like chopping anything else lol!
This is a beautiful tutorial. Your photos are stunning.
Thank you Casey – I appreciate the kind words!
Love the idea of the cornstarch and chile flakes. Looks like it turned out beautifully, based on your beautiful pictures! (I also used only 8 oz. of the sprouts and it seemed like plenty. And you’re so right– they’re not easy to find!)
Thanks Marcia! 🙂
Great substitute with the green beans. Dish looks fantastic, I am hungry.
Thanks Norma! I was going to get creative and try sprouting some lentils via one of your posts but I didn’t have time! Next time!!
This looks amazing! I’ve been dying for a good stir-fry or Chinese dish, and since it’s so much healthier to make it at home I’ve been on the lookout for a tempting recipe — this is it!
Thanks Faith! I have a tofu stir fry posted as well that you might love. The sauce has a bit of balsamic vinegar which gives it an interesting sour taste and it’s delish! This one is even more flexible in terms or protein and veggies.
At least your Whole Foods had an 8 oz bag! Mine only had a 4 oz box, lol. The green beans definitely work perfectly though. What a great dish!
I am starting to think we are going to have to grow our own bean sprouts on a regular basis – they are really getting hard to find!
i didn’t add the flakes this time, but after I tasted it I wish I had! great pictures. I thought it needed a bit of cornstarch added as well…
Keely I actually wish I would have added a bit of cornstarch to the sauce as well. While I loved the taste, I would have preferred it just a touch thicker!
I was a little worried I wasn’t going to be able to find bean sprouts either, I got lucky this time. My local grocery store doesn’t seem to keep a large quantity in stock either. Love your string bean substitution and now won’t have to worry so much the next time I make this recipe!
Thanks Sarah! String beans are great in stir fry and they complemented the bean sprouts really well!
I like the string beans and red pepper flakes. Man, a spicy kick to this one would’ve been great. Next time!
I like everything with a bit of a kick but as soon as I saw the honey and orange I knew I needed some red pepper lol!