Hoisin beef stir-fry

Australian Women’s Weekly NZ - - CONTENTS -

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!

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