Stir-fried Bean Sprouts and Ground Meat with Thick Sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Remove the stems and seeds from the green peppers, then cut them into thin strips.
   ▶ ≈1:49
2. 2
   Rinse the bean sprouts in a colander under running water, then pat them thoroughly dry with paper towels to prevent splattering.
   ▶ ≈2:32
3. 3
   In a bowl, mix the potato starch with 4 teaspoons of water to create a cornstarch slurry and set aside.
   ▶ ≈2:49
4. 4
   Place the ground meat in a pan without adding oil, as it releases its own fat. Cook over medium heat by spreading and pressing it down to develop a seared exterior for about 2 minutes on each side.
   ▶ ≈3:06
5. 5
   Once the meat is seared, add the green peppers and bean sprouts, stirring to combine all ingredients.
   ▶ ≈4:02
6. 6
   Pour in the sake and stir-fry for about 1 minute.
   ▶ ≈4:17
7. 7
   Add the sugar and mirin, stirring for about 20 to 30 seconds to incorporate the sweetness.
   ▶ ≈4:35
8. 8
   Add the water, soy sauce, and chicken stock powder, stir well to combine, and bring to a boil.
   ▶ ≈4:48
9. 9
   Stir the cornstarch slurry once more, then remove the pan from heat. Add the slurry and stir quickly to avoid lumps and ensure a smooth consistency.
   ▶ ≈5:09
10. 10
    Return the pan to heat and simmer for about 1 minute until the sauce thickens and the starch is fully cooked.
    ▶ ≈5:37
11. 11
    Drizzle with sesame oil, stir briefly to combine, and the dish is ready to serve.
    ▶ ≈5:55