Stir-fried beef with garlic sprouts is a classic, quick, and easy home-style dish, combining flavors from both the north and south, and is especially common in the Central Plains and northern regions. Its origins lie in the simple pursuit of "freshness" and "fragrance" by ordinary people—the pungent garlic sprouts enhance the flavor and neutralize the gamey taste of beef. The combination of the two is nutritionally balanced and aligns with the characteristics of home-style cooking: "time-saving, appetizing, and down-to-earth." In the past, when resources were relatively scarce, beef was not an everyday ingredient, while garlic sprouts were readily available vegetables in autumn, winter, and spring. This dish became a "little surprise" during festivals or when meals were improved. Today, it is a regular on every family's table, carrying warm memories of everyday life. Stir-fried beef with garlic sprouts doesn't have legendary tales recorded in history; rather, it's a story of everyday life and a memory of regional flavor hidden in the everyday moments of life. I. A Quick and Easy Meal from the Hunan Army's Kitchen: Legend has it that during the late Qing Dynasty, Hunanese generals led their troops into battle. To ensure soldiers could quickly eat hot meals, the army cooks sliced fresh yellow beef and stir-fried it with garlic sprouts and chili peppers grown in the camp. This dish was quick to prepare, delicious with rice, and also helped dispel cold and dampness. It quickly spread throughout the Hunan Army and later entered the general populace, becoming the prototype of Hunan-style stir-fried yellow beef. II. A Delicious Spring Dish from Western Hunan Farmers: When farmers in western Hunan were busy with farm work, they would often slice freshly slaughtered yellow beef thinly, stir-fry it with tender garlic sprouts they grew themselves, and add chili peppers. The spiciness of the garlic sprouts neutralized the beef's gaminess, while the rich aroma of the beef enhanced the freshness of the garlic sprouts. It was both quick and delicious with rice. This farmhouse dish later entered urban restaurants and became a staple of Hunan cuisine. III. The Taste of Time in Ordinary Homes: In many places, stir-fried beef with garlic sprouts is a seasonal dish for early spring. In the past, when resources were scarce, garlic sprouts were readily available in early spring, and paired with some beef, they were a rare treat. At village celebrations and family gatherings, the aroma of stir-fried garlic sprouts and beef in a large iron wok could waft across half the street. Now, with abundant ingredients, this dish remains a cherished home-cooked flavor for many, carrying the weight of family affection and nostalgia. IV. A Story of Inclusive Evolution This dish has evolved in different ways across regions: people in Jiangxi like to add pickled peppers, people in Guangxi thicken it with cornstarch slurry, and people in Sichuan and Chongqing add broad bean paste and small red chilies. Regardless of the variations, the classic pairing of garlic sprouts and beef remains unchanged, becoming a beloved home-cooked dish that transcends geographical boundaries.
Materials
7 steps to make stir-fried beef with garlic sprouts
1. Slice the beef thinly against the grain.
2. Add light soy sauce, chicken powder, broad bean paste, ginger slices, garlic slices, white sugar, and cooking wine. Mix well, drizzle with 2 tablespoons of cooking oil to seal in the oil, and marinate for 15 minutes (to lock in moisture and make it more tender and smooth).
3. Wash the garlic sprouts, cut the white parts of the garlic into diagonal sections, and cut the green parts into long sections. Set them aside separately.
4. Slice ginger and garlic, and cut chili peppers into rings.
5. Heat a wok until it smokes, pour in some cooking oil to coat the wok, pour it out and replace it with cold oil. When the oil is about 30% hot, add the marinated beef slices and stir-fry over high heat for 20 seconds until the beef is 70% cooked (the edges should be slightly charred for best results).
6. Add the white parts of the garlic and stir-fry over high heat for 40 seconds until they are just cooked through and slightly crisp. Then add the green parts of the garlic and stir-fry for another 40 seconds.
7. Add half a spoonful of dark soy sauce for seasoning, stir-fry quickly over high heat for 10 seconds to allow the flavors to meld, then remove from heat and serve.
