Zesty Hoisin Chili Beef
with Stir-Fry Greens and Ginger Rice
You'll feel like you've been transported to the streets of Beijing when you taste this fragrant stir-fry. The combination of hoisin sauce, ginger and chili-garlic is a classic and fool-proof combination that adds an authentic flavour to the beef and vegetables. Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Beef Strips
12 g
Garlic
60 g
Ginger
113 g
Onion, chopped
4 tbsp
Sweet Chili Sauce
½ cup
Hoisin-Soy Sauce Blend
(Contains Sesame, Soy, Sulphites, Wheat)
227 g
Sugar Snap Peas
227 g
Broccoli, florets
1.5 cup
Jasmine Rice
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
4 tbsp
Sugar*
1
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Instructions
When peeling the ginger, use a spoon to scrape the skin off easily! This technique is great for getting around the knobbly bits of the ginger.
Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then finely grate 2 tbsp ginger. Cut stems off sugar snap peas, if needed. Cut broccoli into bite-sized pieces. Pat beef strips dry with paper towel, then cut strips into 1-inch pieces. Season with salt and pepper.
Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then onions and 1 tbsp ginger. Cook, stirring often, until onions soften, 1-2 min. Add rice and 2 1/2 cups water to the pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan (or a large wok) over medium-high heat. When the pan is hot, add 1 tbsp oil, then half the beef. Cook, stirring occasionally, until beef browns and is cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining beef.
Set aside cooked beef. In the same pan, reduce heat to medium. Add 1 tbsp oil, then snap peas and broccoli. Cook, stirring often, until veggies are tender, 3-4 min. Meanwhile, in a small bowl, whisk together cornstarch and 1/2 cup cold water. Whisk hoisin-soy sauce and sweet chili sauce into cornstarch mixture. Set aside.
In the pan with veggies, add garlic and remaining ginger. Cook, stirring often, until fragrant, 1 min. Once fragrant, add beef, including any juices from the plate, and sauce from the small bowl. Cook, stirring together, until sauce slightly thickens and beef and veggies are coated, 2-3 min.
Fluff rice with a fork, then season with salt. Divide rice between plates and top with stir-fry. Spoon any sauce from the pan over stir-fry.
