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
- 1Combine 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.
- 2Heat 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.
- 3Heat 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.
- 4Return 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.
