Should I use soybean sprouts or mung bean sprouts for boiling beef? Which bean sprouts are better for boiling beef?

We all know that boiled beef is a common delicacy. It tastes spicy and delicious, and the beef is tender and smooth. It is a dish that goes well with rice. Many people like to eat boiled beef. Some people also make boiled beef at home. So should we use soybean sprouts or mung bean sprouts for boiled beef? Let's take a closer look!

Should I use soybean sprouts or mung bean sprouts when boiling beef?

Most boiled beef is cooked with soybean sprouts, but you can also use mung bean sprouts, depending on your personal taste.

The nutritional value of soybean sprouts is higher than that of mung bean sprouts, but each has its own characteristics. For example, soybean sprouts are harder and have more fiber, while mung bean sprouts are softer and have more water. Soybean sprouts have a strong taste and a strong sense of fiber, while mung bean sprouts are soft and moist. We don't have to dwell on the subtle differences in their nutritional value, just choose the one we like.

In Sichuan cuisine, the methods of boiling pork slices, boiling fish slices, and boiling beef are roughly the same, and they are all "boiled dishes". The methods are not difficult, but it is not easy to make them really spicy, fresh, and fragrant. You need to pay attention to some skills to make the boiled beef tender and not worse than what you eat outside.

How to cook boiled beef

Step 1: Marinate the beef

Cut the beef into thin slices, add a little salt, ginger, cumin powder, oyster sauce, cooking wine, starch, salad oil, and egg white, mix well and marinate for 30 minutes.

Step 2: Prepare the base and side dishes

The base dish can be prepared according to personal preference, including bean sprouts, enoki mushrooms, lettuce, bean curd sheets, or (carrots, onions, cucumbers, fungus, broccoli, etc., whatever you like). Wash them, boil water in a pot, blanch the enoki mushrooms, bean curd sheets, and bean sprouts until they are cooked (Note: do not blanch or stir-fry the lettuce and cucumber, just put them on the bottom of the bowl).

Step 3: Boil the soup base

Heat oil in a pan, add the prepared ginger slices, garlic, red pepper, Sichuan pepper, star anise, cinnamon, and ginkgo nuts, stir-fry until they are fragrant, add pickled cabbage and stir-fry (since it is hot and sour boiled beef, homemade pickled cabbage is indispensable). Add bean paste or spicy sauce, add water, light soy sauce, and cooking wine and boil. (I personally like the sauce. I once used spicy sauce and it was delicious, but I had to add some salt. You don’t need to add salt to bean paste).

Step 4: Blanch the beef

Add the marinated beef into the soup, use chopsticks to separate them, bring to a boil over high heat for 2 minutes, turn off the heat, and pour the beef and soup into a bowl filled with the base ingredients.

Step 5: Oil

Sprinkle diced red pepper, sesame seeds, coriander, and chopped green onion on the beef. Bring the oil to a boil and pour it on the beef while it is still hot. The aroma will fill the air with a "sizzle, sizzle, sizzle" sound. A plate of bright red, sour, tender and spicy boiled beef is ready.

Tips for making boiled beef

1. When choosing beef, you must choose beef tenderloin. The meat is tender and juicy, high in protein, low in fat and cholesterol, and nutritious and delicious.

2. Don't be too anxious when marinating. Make sure the beef is marinated until it is firm. Also, don't skip the step of soaking it in blood water.

3. The beef should not be cooked in the pot for too long, otherwise it will become tough and the meat will become loose, feeling like eating sawdust.

4. The most important point is that everyone must give it a try, because practice makes perfect.