Name: Hoisin beef with wombok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup (60ml) peanut oil; 4 cup (320g) wombok, coarsely shredded; 1/2 cup fresh garlic chives, coarsely chopped; 750 gram beef strips; 1 large_piece (300g) red onion, sliced thickly; 2 clove garlic, crushed; 1 centimetre piece (5g) fresh ginger, grated; 1 teaspoon five-spice powder; 250 gram fresh shiitake mushrooms, sliced thickly; 1 large_piece (350g) red capsicum, sliced thinly; 1/2 cup (125ml) hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon rice wine vinegar

Hoisin beef with wombok

Wombok is elongated in shape with pale green, crinkly leaves, and is the most common cabbage in South-East Asian cooking. It is found in Asian grocery stores and most supermarkets.

Serves 4

Cook

30M

Ingredients

1/4 cup (60ml) peanut oil

4 cup (320g) wombok, coarsely shredded

1/2 cup fresh garlic chives, coarsely chopped

750 gram beef strips

1 large_piece (300g) red onion, sliced thickly

2 clove garlic, crushed

1 centimetre piece (5g) fresh ginger, grated

1 teaspoon five-spice powder

250 gram fresh shiitake mushrooms, sliced thickly

1 large_piece (350g) red capsicum, sliced thinly

1/2 cup (125ml) hoisin sauce

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

Method

1.Heat 1 tablespoon of the oil in wok, stir-fry wombok and chives until wombok is wilted. Remove from wok, cover to keep warm.

2.Heat 1 tablespoon of the remaining oil in wok, stir-fry beef, in batches, until browned. Remove from wok.

3.Heat remaining oil in wok, stir-fry onion until softened. Add garlic, ginger, five-spice, mushrooms and capsicum, stir-fry until vegetables are tender. Return beef to wok with sauces and vinegar, stir-fry until hot, season to taste. Serve wombok mixture with stir-fry.

You need half a medium wombok weighing about 500g for this recipe.
Note

Women's Weekly Food

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