BY Karen H
Stir-fry with Sprouted Mung Beans
This stir-fry uses one steak to feed a whole family for a meal or two. By sprouting your own mung bean seeds a few days ahead, you can make a flavourful, healthy, and inexpensive meal.
5
INGREDIENTS
- 1–2 striploin steaks, thinly sliced
- 1 cup sprouted mung beans
- Assorted vegetables (see Notes)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup broth (chicken, vegetable, or beef)
- 2–3 tbsp tamari soy sauce or coconut aminos
- 1 tbsp balsamic vinegar
- water chestnuts (optional)
- Oil (for sautéing)
INSTRUCTIONS
- Heat oil in a wok or skillet over medium-high heat. Sauté sliced striploin until browned, 4–5 minutes.
- In the same pan, stir-fry vegetables until softened, about 4–5 minutes.
- Add garlic, ginger, broth, tamari, coconut aminos, and balsamic vinegar.
- Stir in mung bean sprouts and water chestnuts (if using). Cook for 2–3 minutes until veggies are tender and sauce thickens.
TIPS & VARIATIONS
- Refer to Karen’s Weekly Meal Plan for detailed instructions on sprouting mung beans.
- Use any combination of mushrooms, peppers, onion, broccoli, bok choy, or celery.
- Swap striploin steak for chicken, shrimp, or a different protein choice.
My kids had fun sprouting the mung beans! I love how they add extra nutrition and a nice crunch to the stir-fry.
