Stir-Fried Beef with Hoisin Sauce

Quick and easy meal to throw together on a busy night. The beef can marinate while getting the veggies ready, saving on time.

The Recipe:
1 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. sesame oil
1 fat garlic clove, chopped
1 tsp. finely chopped fresh ginger root
200g lean sirloin steaks, thinly sliced across the grain
1 tbsp. sunflower oil
1 large carrot, julienned
1/2 red pepper, julienned
1/2 onion, sliced and halved
1/2 cup red cabbage, shredded
3 tbsp. hoisin sauce
1 tbsp. toasted sesame seeds, to serve
Vermicelli, to serve

1. Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).

2. Heat oil a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.

3. Toss the carrots in the pan and stir fry for a few minutes. Add onion, red pepper and cabbage; cook for another few minutes until veggies are slightly softened.

4. Return the steak to the pan; toss everything together. Add the hoisin sauce and stir fry for a final minute.

5. Sprinkle with the toasted sesame seeds and serve immediately over vermicelli.

Stir Fried Beef with Hoisin Sauce

My Experience:

Best part about this recipe is the versatility of the veggies. The original recipe called for only carrots, snow peas and mushrooms. I didn’t have snow peas or mushrooms so I used onion, red pepper and cabbage (that was what was in my fridge). You can use almost any combination of veggies: broccoli, other peppers, green beans, baby bok choy, etc. To save on time, I prepared the veggies while the meat was marinating.

I didn’t have any dry sherry so I used equal parts chicken broth. Instead of sunflower oil, I used canola oil (you could also use vegetable oil). And I forgot about the sesame seeds… I didn’t realize until we were about half way through the meal.

I served the stir fry over vermicelli (gluten free!) but you could also use rice or any other Chinese/Asian noodles.

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