Hoisin Beef Stir Fry
You’ll be transported to a street vendor in Beijing with your first mouthful of this fragrant stir-fry. The combination of hoisin sauce, ginger and garlic is a classic and a fool-proof combination that flavours the beef and vegetables brilliantly. We know you’ll be begging for seconds, so savour every mouthful.
Please note that the hoisin sauce contains gluten, sesame, and soy. It may contain crustacea, milk, fish, honey and bee products, and peanuts.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
⅔ cup
brown rice
2 tbs
hoisin sauce
(Contains Sesame, Soy;)
½
lemon
1 knob
ginger
300 g
beef strips
½
brown onion
½
red capsicum
100 g
snow peas
1 bunch
baby bok choy
1
long red chilli
1 clove
garlic
Not included in your delivery
1.5 cup
hot water
1 tbs
water
1 tbs
vegetable oil
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, peel and grate the ginger, and peel and crush the garlic. Finely slice the brown onion and chilli. Quarter the baby bok choy and cut the red capsicum into strips. Trim and destring the snow peas. Lastly, juice the lemon.
Place the rice into a sieve and rinse it with cold tap water until it runs clear. Place the rice and hot water in a medium pot and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.
Meanwhile, combine the hoisin sauce, water, lemon juice, ginger, and garlic in a small bowl. Place the beef strips in a separate non-metallic bowl and add half of the hoisin mixture. Toss to coat and set aside for 15 minutes. (This is a good time to prepare the vegetables).
Once the beef has finished marinating, heat a large wok or frying pan over a high heat. Add half of the vegetable oil and swirl to coat the wok. Add the beef strips, in batches for 1-2 minutes or until just cooked. Transfer to a bowl. Wipe the wok clean with paper towel.
Place the wok back over a high heat and add the remaining oil. Add the brown onion, red capsicum, snow peas and bok choy. Stir fry for 2 minutes or until the vegetables are just tender. Return the beef to the wok with the remaining hoisin mixture. Stir fry for 1 minute or until heated through. Season to taste with black pepper.
Serve the beef stir-fry with the brown rice and garnish with the chilli slices.