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.

  • 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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