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Zesty Hoisin Chili Beef

Zesty Hoisin Chili Beef

with Sweet Bell Pepper and Chow Mein

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Chow mein noodles make the base of this fantastic stir-fry! These are popular egg noodles in Asian cuisine, particularly in stir-fries. Tonight they are paired with juicy beef and a sweet and salty sauce. Don't be afraid to slurp and enjoy each bite!

Allergens:Sesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

12 g

Garlic

60 g

Ginger

113 g

Onion, sliced

4 tbsp

Sweet Chili Sauce

4 tbsp

Hoisin-Soy Sauce Blend

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

227 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

400 g

Chow Mein Noodles

(ContainsWheat/Blé)

2 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2678 kJ
Calories640 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber4 g
Protein45 g
Cholesterol70 mg
Sodium880 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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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 large pot, add 10 cups hot water. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Peel, then finely grate 2 tbsp ginger. Core, then cut bell peppers into 1/4-inch slices. Cut stems off sugar snap peas, if needed. Pat beef dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.

2

Heat a large non-stick pan (or a large wok) over medium-high heat. When the pan is hot, add 2 tbsp oil, then onions, sugar snap peas and peppers. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Transfer to a plate and set aside.

3

To the same pan, add 1/2 tbsp oil and 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 1/2 tbsp oil and remaining beef. Meanwhile, in a medium bowl, whisk together cornstarch and 1 1/2 cups cold water. Whisk in hoisin-soy sauce, rice vinegar and sweet chili sauce. Set aside.

4

To boiling water, add chow mein noodles. Cook, uncovered, until tender, 1-2 min. Drain, then return to the same pot, off heat. Add 2 tsp oil and gently toss to coat. Set aside.

5

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

6

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