Hoisin beef stir-fry
SERVES 4 PREP AND COOK TIME 35 MINUTES (+ REFRIGERATION TIME) PER SERVING: FAT 11.3G (2.7G SAT), ENERGY 1623KJ (388 CAL), CARB 9.4G, PROTEIN 54G, FIBRE 6.3G
1 teaspoon sesame oil 1 fresh small red Thai chilli, chopped finely 2 cloves garlic, crushed 1 teaspoon finely grated fresh ginger ⅓ cup (80ml) Chinese cooking wine ⅓ cup (80ml) soy sauce 800g beef strips 1 tablespoon peanut oil 100g fresh shiitake mushrooms, trimmed, sliced thinly 500g choy sum, halved 4 spring onions, halved lengthways ¼ cup (60ml) water ¼ cup (60ml) hoisin sauce 1 fresh long red chilli, sliced thinly on the diagonal, extra
1 Combine the sesame oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce in a large bowl. Add the beef; stir to coat in marinade. Cover; refrigerate for 3 hours or overnight. 2 Heat half the peanut oil in a wok over high heat; stir-fry undrained beef mixture, in batches, until beef is browned and just cooked through. Remove from wok. 3 Heat the remaining peanut oil in the wok; stir-fry the mushrooms, choy sum stalks, onion and the water. Cover; cook for 5 minutes or until the vegetables are tender. 4 Return beef to wok with hoisin, choy sum leaves, remaining cooking wine and remaining soy sauce; stir-fry until choy sum leaves just wilt. Serve stir-fry topped with extra chilli.
Not suitable to freeze or microwave.
If you marinate the meat overnight, this dish can be on the dinner table even faster. All you need to do is slice the veges before cooking – simple!