Zesty Hoisin Chili Beef
with Stir-Fried Greens and Chow Mein- Sesame
- Soy
- Sulphites
- Wheat
The base of this fantastic stir-fry are chow mein noodles! These are popular egg noodles, that can be found in supermarkets fresh or dried. Both ways are delicious. Tonight they are paired with beef and a sweet and salty sauce. Don't be afraid to slurp and enjoy each bite!
Ingredients
285 g
Beef Strips
10 g
Garlic
30 g
Ginger
56 g
Onion, sliced
2 tbsp
Sweet Chili Sauce
4 tbsp
Hoisin-Soy Sauce Blend
(Contains: Sesame, Soy, Sulphites, Wheat)
113 g
Sugar Snap Peas, trimmed
200 g
Shanghai Bok Choy
200 g
Chow Mein Noodles
(Contains: Wheat)
1 tsp
Cornstarch
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Salt*
2 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Throughly wash the bok choy by separating and rinsing pieces under cold running water. Pat each piece dry with paper towels. You can also use a salad spinner to speed up the drying process! Continue prep for Step 1.
Wash and dry all produce.* Bring a medium pot of water to a boil. Mince or grate the garlic. Peel, then zest or grate 1 tbsp ginger (dbl for 4 ppl). Cut bok choy into 1/2-inch pieces, keeping leaves and stems separate. Pat the beef dry with paper towels and cut the strips into 1-inch pieces. Season with salt and pepper.
Heat a large non-stick pan (or a large wok) over medium-high. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions, garlic, ginger, snap peas and bok choy stems. Cook, stirring often, until the bok choy stems soften and snap peas are tender-crisp, 3-4 min. Transfer the veggies to a plate.
Add another 1 tbsp oil to the same pan, then beef. Cook, stirring occasionally, until browned, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook in batches for 4 ppl.) Meanwhile, in a small bowl, whisk together cornstarch and 1/4 cup cold water (dbl for 4 ppl). Whisk in hoisin-sauce and sweet chili sauce into cornstarch mixture. Set aside.
Meanwhile, add the noodles to the pot with the boiling water and cook until tender, 1-2 min. Drain and rinse the noodles under cold running water. Add 1 tsp oil (dbl for 4 ppl) and gently toss to coat. Set aside.
When the beef is browned, add the veggies, bok choy leaves and noodles to the same pan. Cook, stirring together, until warmed through, 2-3 min. Add the sauce from the small bowl and stir until sauce is slightly thickened and veggies are coated, 1-2 min.
Divide the beef noodle stir-fry between bowls.
