Mild Beef and Bean Sprout Stir-Fry by Saltsensitive

Ingredients

• 450g (1 lb) thinly sliced beef (ribeye or brisket)
• 1/2 cup bulgogi or galbi marinade
• 300g (1 bag) soybean sprouts, rinsed
• 100g (1/2 bag) enoki mushrooms, trimmed
• 3 stalks green onions, chopped

Instructions

1. Combine the sliced beef with the marinade in a bowl, mixing well to coat, and set aside for 5-10 minutes.
2. Place the rinsed soybean sprouts, trimmed enoki mushrooms, and chopped green onions into a large pan or skillet.
3. Arrange the marinated beef in an even layer on top of the vegetables.
4. Cover the pan and cook over medium heat for 8-10 minutes, or until the beef is fully cooked through and the bean sprouts have softened.
5. Toss everything together gently in the pan to combine the juices and sauce before serving hot with steamed rice.