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Zesty Hoisin Chili Beef

Zesty Hoisin Chili Beef

with Orange Bell Pepper and Chow Mein

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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

12 g

Garlic

60 g

Ginger

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

(ContainsWheat/Blé)

2 tsp

Cornstarch

1 tbsp

Rice Vinegar

Not included in your delivery

4 tbsp

Oil*

1

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
Utensils
Utensils
Garlic Press
Paper Towel
Medium Pot
Zester
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Whisk
Measuring Cups
Strainer
InstructionsPDF
Instructions
1

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.

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, 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.

3

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.

4

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.

5

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.

6

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