Name: Beef stir-fry with hoisin sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon sesame oil; 1 fresh small red Thai chilli, finely chopped, plus 1 extra sliced (see recipe tip); 2 garlic cloves, crushed; 1 teaspoon fresh ginger, finely grated; 1/3 cup Shaoxing (Chinese rice wine); 1/3 cup soy sauce; 750 gram stir-fry beef strips; 1 tablespoon peanut oil; 500 gram choy sum, halved; 100 gram fresh shiitake mushrooms, thinly sliced; 4 spring onions, halved lengthways; 1/4 cup water; 1/4 cup hoisin sauce

Beef stir-fry with hoisin sauce

This beef stir-fry recipe packs a serious flavour punch! Chilli and soy marinated beef is cooked to perfection with Asian greens and hoisin sauce to create a delicious, easy family meal

Skip to Recipe

Serves 4

Prep

20M

Cook

15M

Marinate

Total

35M

If you’re looking for a delicious stir fry for dinner, this version with beef and hoisin sauce is a winner! The hardest work is prepping all of your veggies, and then dinner will cook and all come together in 20 minutes or less. This recipes serves four which makes it a perfect family meal, or bulk it up for leftovers to use for lunch!

Ingredients

1 teaspoon sesame oil

1 fresh small red Thai chilli, finely chopped, plus 1 extra sliced (see recipe tip)

2 garlic cloves, crushed

1 teaspoon fresh ginger, finely grated

1/3 cup Shaoxing (Chinese rice wine)

1/3 cup soy sauce

750 gram stir-fry beef strips

1 tablespoon peanut oil

500 gram choy sum, halved

100 gram fresh shiitake mushrooms, thinly sliced

4 spring onions, halved lengthways

1/4 cup water

1/4 cup hoisin sauce

Method

In a large bowl, combine oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce. Add beef and stir to coat in marinade. Cover and chill for 3 hours or overnight.

In a wok or frying pan, heat half the peanut oil on high. Stir-fry undrained beef mixture in 3 batches for 2-3 minutes each until beef is browned and just cooked through. Remove from wok.

In the same wok, heat remaining peanut oil on high. Stir-fry choy sum stalks, mushrooms, spring onion and water. Cover and cook for 5 minutes.

Return beef to wok with hoisin sauce, 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.