Zesty Hoisin Chili Beef

Zesty Hoisin Chili Beef

with Stir-Fry Greens and Chow Mein Noodles

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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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

20 g


60 g


113 g

Onion, sliced

4 tbsp

Sweet Chili Sauce

½ tbsp

Hoisin-Soy Sauce Blend

(ContainsSesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

227 g

Sugar Snap Peas, trimmed

400 g

Shanghai Bok Choy

400 g

Chow Mein Noodles


2 tsp



Not included in your delivery

4 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories795 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber4 g
Protein43 g
Cholesterol79 mg
Sodium501 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Garlic Press
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon

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.