Ginger Beef Stir-Fry
with Hoisin, Asparagus, and Basmati Rice
Tender beef and crisp asparagus are quickly stir-fried with warming ginger and served over flufy basmati rice. Hoisin sauce adds a touch of sweetness and depth of flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Top Sirloin Steak
(Contains Soy, Sesame, Mustard)
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Prep: Wash and dry all produce. In a small pot, bring 11⁄2 cups water (or 3 cups for 4 people) with a large pinch of salt to a boil. Remove the steak from the refrigerator. Mince or grate the garlic. Thinly slice the green onions. Peel and mince 1 tbsp ginger (or 2 tbsp for 4 people.) (TIP: Use a spoon to peel the ginger!)
Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Remove from the heat and keep covered until the rest of the meal is ready.
Sear the steak: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Remove from the pan and set aside.
Make the sauce: In a small bowl, combine the garlic, ginger, soy sauce, hoisin, and 2 tbsp water (or 4 tbsp for 4 people.)
Cook the stir-fry: Add the asparagus and scallions to the same pan over medium heat, adding a drizzle of oil if necessary. Cook, tossing for 3-4 minutes, until crisp-tender. While the asparagus cooks, thinly slice the steak against the grain. Add the sliced steak to the pan with the sauce and cook, tossing for 3-4 minutes, until the steak is cooked through and the sauce has thickened. Season with salt and pepper.
Plate: Fluff the rice with a fork. Serve the stir-fry on a bed of basmati rice and sprinkle with the sesame seeds. Enjoy!