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Izakaya Recipe: Beef Brisket & Beansprout Stirfry


  • 200-300 grams Chadolbaegi (Thinly Sliced Beef Brisket)
  • 200 grams Mungbean Sprouts
  • 1 Tablespoon Minced Garlic
  • 2 Cloves of Garlic (We'll cut these into thin slices)
  • ½ Tablespoon Sesame Oil
  • 2-3 Tablespoons Chopped Green Onions (Garnish)

Stir-fry Sauce

  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Chili Oil
  • 1 Tablespoon Sugar


Prep Ingredients

  • Split the beef slices from each other. De-tangle them now, so you can easily add them in one-by-one later.
  • MINCE a few cloves of garlic and measure 1 Tablespoon.
  • Then take a knife and SLICE 2 cloves of garlic. Set these aside.
  • Cut a stalk of green onion into thin pieces - we'll use this later for garnish.
  • Make Stir-Fry Sauce by mixing: Soy Sauce (2 Tablespoons), Oyster Sauce (1 Tablespoon), Chili Oil (1 Tablespoon) and Sugar (1 Tablespoon)

Marinate Beef Slices

  • Now place in half of the Stir-Fry Sauce onto the the beef pieces. Toss the sauce into the beef with your hands and get all of the pieces evenly coated. We'll save the other half of the sauce for the stir-fry.

Stir-fry Time

  • Place a wok or large frying pan on medium-high heat. Once oil is hot, place in Minced Garlic (1 Tablespoon) and Sliced Garlic Pieces (2 cloves). Stir-fry the garlic until it starts getting fragrant. Then immediately add in the beef slices - one-by-one.
  • The garlic will burn if left alone - so briefly mix it into a few of the beef slices. Continue to add in the remainder of the beef-slices.
  • Stir-fry the beef until most of the red is gone. Then add in the Mungbean Sprouts. Followed by the rest of the Stir-Fry sauce.
  • Stir-fry everything for 1 minute - making sure to get the sprouts evenly mixed with the sauce.
  • After 1 minute, turn off heat. Finish with Sesame Oil (½ Tablespoon). Give it a final mix. Garnish stir-fry with chopped Green Onions (2 Tablespoons).
  • Plate and serve it with rice... or an ice cold beer! Heh - Bon Appetit!