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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!

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

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

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

227 g

Sugar Snap Peas, trimmed

400 g

Shanghai Bok Choy

400 g

Chow Mein Noodles

(ContainsWheat/Blé)

2 tsp

Cornstarch

Not included in your delivery

4 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories795 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate74 g
Sugar11 g
Dietary Fiber4 g
Protein43 g
Cholesterol79 mg
Sodium501 mg
Utensils
Utensils
Large Pot
Measuring Cups
Garlic Press
Zester
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl
Whisk
Instructions
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the beef noodle stir-fry between bowls.