If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.
Zesty Hoisin Chili Beef

Zesty Hoisin Chili Beef

with Orange Bell Pepper and Chow Mein

3.3 / 4 Rating
Rate this recipe
Download the recipe
Read more

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!

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

570 g

Beef Strips

12 g


60 g


113 g

Onion, sliced

4 tbsp

Sweet Chili Sauce

8 tbsp

Hoisin-Soy Sauce Blend

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

227 g

Sugar Snap Peas

160 g

Orange Bell Pepper

400 g

Chow Mein Noodles


2 tsp


1 tbsp

Rice Vinegar

Not included in your delivery

4 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories831 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate82 g
Sugar14 g
Dietary Fiber4 g
Protein42 g
Cholesterol80 mg
Sodium930 mg
Garlic Press
Paper Towel
Medium Pot
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Measuring Cups

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a medium pot, add 10 1/2 cups hot water. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic. Peel, then zest or grate 2 tbsp ginger. Core, then cut the peppers into 1/4-inch slices. Pat the beef dry with paper towel, then 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 2 tbsp oil, then onions, snap peas and peppers. Cook, stirring often, until the veggies are tender-crisp, 4-5 min. Transfer the veggies to a plate and set aside.


Add another 1 tbsp oil and half the beef to the same pan. Cook, stirring occasionally, until browned, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to plate and repeat with another 1 tbsp oil and the remaining beef. Meanwhile, in a small bowl, whisk together the cornstarch, 1/2 cup cold water, hoisin-soy sauce, rice vinegar and sweet chili sauce. Set aside.


Add the noodles to the medium pot of boiling water. Cook, uncovered, until tender, 1-2 min. Drain, then return to the same pot. Add 2 tsp oil and gently toss to coat. Set aside.


When the second batch of beef is browned, return the cooked beef, veggies, garlic and ginger to the same pan. Cook, stirring together, until warmed through, 1-2 min. Add the sauce from the small bowl and stir until the sauce slightly thickens and the veggies are coated, 1-2 min.


Divide the noodles between bowls and top with beef stir-fry.