Recipe

Hoisin beef stir-fry

If you marinate the meat overnight, this dish can be on the dinner table even faster. All you need do is slice the vegies before cooking.

Mar 06, 2019 11:46pm
  • 35 mins cooking
  • Serves 4
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Ingredients

  • 1 teaspoon sesame oil
  • 1 fresh small red thai chilli, chopped finely
  • 2 cloves garlic, crushed
  • 1 teaspoon finely grated fresh ginger
  • 1/3 cup (80ml) chinese cooking wine
  • 1/3 cup (80ml) soy sauce
  • 800 grams beef strips
  • 1 tablespoon peanut oil
  • 100 grams fresh shiitake mushrooms, trimmed, sliced thinly
  • 500 grams choy sum, halved
  • 4 green onions (green shalltos), halved lengthways
  • 1/4 cup (60ml) water
  • 1/4 cup (60ml) hoisin sauce
  • 1 fresh long red chilli, sliced thinly on the diagonal, extra

Method

  • 1
    Combine sesame oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce in a large bowl. Add beef; stir to coat in marinade. Cover; refrigerate for 3 hours or overnight.
  • 2
    Heat half the peanut oil in a wok over high heat; stir-fry undrained beef mixture, in batches, until beef is browned all over and just cooked through. Remove from wok.
  • 3
    Heat remaining peanut oil in wok; stir-fry mushrooms, choy sum stalks, onion and the water. Cover; cook for 5 minutes or until vegetables are tender.
  • 4
    Return beef to wok with hoisin, choy sum leaves, remaining rice wine and remaining soy sauce; stir-fry until choy sum leaves just wilt. Serve stir-fry topped with extra chilli.

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