Zesty Hoisin Chili Beef
with Stir-Fry Greens and Chow Mein Noodles
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Beef Strips
20 g
Garlic
60 g
Ginger
113 g
Onion, sliced
4 tbsp
Sweet Chili Sauce
½ tbsp
Hoisin-Soy Sauce Blend
(Contains: Sesame, Soy, Sulphites, Wheat)
227 g
Sugar Snap Peas, trimmed
400 g
Shanghai Bok Choy
400 g
Chow Mein Noodles
(Contains: Wheat)
2 tsp
Cornstarch
(Contains: Sulphites)
Not included in your delivery
4 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.* In a large pot, add 10 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, mince or grate garlic. Peel, then zest or grate 2 tbsp ginger. Cut bok choy into 1/2-inch pieces, keeping leaves and stems separate. Pat the beef strips dry with paper towels and cut 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 2 tbsp oil, 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 half the beef. Cook, stirring occasionally, until browned, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and repeat with another 1 tbsp oil and remaining beef. Meanwhile, in a small bowl, whisk together cornstarch and 1/2 cup cold water. Whisk in hoisin-sauce and sweet chili sauce into cornstarch mixture. Set aside.
Meanwhile, add the noodles to the large pot with the boiling water. Cook, stirring occasioanlly, until tender, 1-2 min. Drain and rinse the noodles under cold running water. Add 2 tsp oil and gently toss to coat. Set aside.
When the remaining beef is browned, add reserved beef (including jucies from the plate), 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 slightly thickened and veggies are coated, 1-2 min.
Divide the beef noodle stir-fry between bowls.
