Beef and Bean Sprouts in Sweet and Hot Sauce

Beef and Bean Sprouts in Sweet and Hot Sauce

In where I work we usually have a shared lunch once a month and everyone brings a specialty from their home country (we are so multicultural).  The last time we had a similar event there was this one dish that was brought by our Indonesian colleague which really stood out. The dish was made out of tender beef slices served with sweet savoury infused chilli sauce and it was good, so good when all of the beef and vegetables was consumed the sauce ended up as the dipping sauce of the dumplings during that day so literally none was left.  It’s very addictive I don’t know what’s in those chillies it left me wanting for more so I was forced to make one at home and here is my version.

Beef and Bean Sprouts in Sweet and Hot Sauce
Prep time
Cook time
Total time
Serves: 4-5
  • 500g beef tenderloin, thinly sliced
  • 100g bean sprouts
  • ¼ head cabbage, sliced thinly
  • 2 tbsp brown sugar
  • 2½ tbsp chili bean paste
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 6 dried red chillies, chopped include the seeds
  • 4 cloves garlic, minced
  • 1 tbsp ginger paste
  • 2 stalks spring onions, chopped
  • 4 cups water
  • 2 tsp cornstarch, mixed with ½ cup water
  • 1 tbsp chilli oil
  • 1 tbsp sesame oil
  • salt
  • oil
  • 1 egg white,
  • 2 tsp corn starch
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • ½ tsp baking soda
  • salt
  1. In a bowl mix together marinade ingredients, add the beef and mix to coat evenly.  Let it marinate for at least 30 minutes.
  2. Heat wok in very high heat then add oil, once oil is near its smoking point add the beef in batches and stir fry for 2 minutes per batch, set cooked beef aside.
  3. Using the same wok add oil then sauté garlic, ginger, chilli bean paste and chillies.  Add water, light soy sauce, dark soy sauce and sugar bring to a boil using very high heat, once boiling do not lower the heat you need to keep in constant boiling temperature.
  4. Add bean sprouts and cabbage, cook for 1 minute and using a slotted spoon remove from wok, leaving the sauce in the wok then place vegetables in a bowl.
  5. If sauce is not boiling bring it back to its boiling state then add the beef, cook for a minute then using a slotted spoon remove from wok, leaving the sauce in the wok then place beef in a bowl in top of the vegetables.
  6. Pour cornstarch mixture on the sauce and continue to boil until sauce thickens, add the chilli oil and sesame oil then turn heat off.
  7. Place spring onions on top of the beef then pour the hot sauce.



13 Responses

  1. Jenny says:

    delish, Raymund! love beef, love chillies, love this.

  2. IdaBaker says:

    I don’t know what it is about bean sprouts, but it is one of those rare foods I can either eat cooked, like here with the beef, or raw, in my favorite salad.

  3. All that chilli? Perfect I say. Oh and I’ve never used the egg white coating on beef before, only on pork.

  4. Wonderful dish.
    🙂 Mandy

  5. You know my youngest teenager is a beef and chili maniac. I think 6 bird chilies might about do it!

  6. machisan says:

    your photographs just pop out of the pages, gorgeous 🙂

  7. Nami | Just One Cookbook says:

    Your workplace sounds so nice – with mulch-cultural background and food from home country? I’d love to join (just for lunch time)! When I was studying English with other foreign students, my favorite party was some food related event. I miss those days!!! Lots of chilis – my husband will be very happy with this dish!

  8. Your work sounds so neat- I wish I could have a chance to sample all of the foods you do!

  9. Kristy says:

    The chili sauce sounds fantastic! And I would love to work there with lunches like that – how fun. 🙂

  10. buttoni says:

    Ooooo. This one sure sounds good! I look forward to trying it soon. Must get som fresh bean sprouts ASAP!

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