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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:SesameSoyGlutenSulphites

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
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, Soy, Gluten, Sulphites)

227 g

Sugar Snap Peas

160 g

Sweet Bell Pepper

400 g

Chow Mein Noodles

(ContainsGluten)

2 tbsp

Cornstarch

(ContainsSulphites)

1 tbsp

Rice Vinegar

(ContainsSulphites)

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber4 g
Protein45 g
Cholesterol70 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.