Steamed Sprouts & Thin-Sliced Beef

low-calorie, low-carb, high-veg meal

Makes 4 servings · 131 kcal per serving

Ingredients

• 400 g Mung Bean Sprouts
• 300 g Napa Cabbage
• 100 g Carrot
• 150 g Mushroom
• 200 g Thin-Sliced Beef
• 4 g Salt

Method

1. 1. Pile the bean sprouts, napa cabbage, carrot, and mushrooms in a wide pot and toss with the salt to help them release their liquid.
2. 2. Lay the thin-sliced beef over the top.
3. 3. Cover and steam over medium heat until the vegetables wilt down and the beef is just cooked, ~12–15 min; the vegetables give up enough liquid that no water is needed.
4. 4. Serve from the pot with ssamjang for dipping.
5. Dipping sauce is not optional - this is a delivery mechanism for vegetables.

Notes

Other vegetables can be layered in as well — onion, spinach, extra mushrooms. There are multiple variations on this dish - this one dips the veg in a sauce, but it’s also common to put the sauce (with a bit of water) in the pot and cook them together into a kind of stew and eat with rice.