BEEF STIR-FRY MARINADE HOISIN RECIPES

Name: Hoisin Beef Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon sesame oil; black pepper; 6 green onions, sliced thinly; 2 red chilies, finely chopped; 2 garlic cloves, crushed; 2 teaspoons fresh ginger, grated; 80 ml chinese rice wine; 60 ml soy sauce; 800 g beef, strips; 1 tablespoon peanut oil; 1 brown onion, sliced thinly; 1 red capsicum, sliced thinly; 100 g fresh shiitake mushrooms, sliced thinly; 500 g choy sum, halved; 60 ml water; 80 ml hoisin sauce (I use blue dragon brand.)

HOISIN BEEF STIR-FRY RECIPE - FOOD.COM

Hoisin Beef Stir-Fry Recipe - Food.com image

This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon sesame oil
black pepper
6 green onions, sliced thinly
2 red chilies, finely chopped
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
80 ml chinese rice wine
60 ml soy sauce
800 g beef, strips
1 tablespoon peanut oil
1 brown onion, sliced thinly
1 red capsicum, sliced thinly
100 g fresh shiitake mushrooms, sliced thinly
500 g choy sum, halved
60 ml water
80 ml hoisin sauce (I use blue dragon brand.)

Steps:

Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.
Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.
Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.
Add choy sum leaves, stir-fry until leaves just wilt.
Divide among serving bowls and top with remaining green onion.
I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.

Nutrition Facts : Calories 502.6, FatContent 37.5, SaturatedFatContent 14, CholesterolContent 44.3, SodiumContent 1429.8, CarbohydrateContent 27.3, FiberContent 6.7, SugarContent 11.8, ProteinContent 12.2

HOISIN BEEF STIR-FRY RECIPE - FOOD.COM

Hoisin Beef Stir-Fry Recipe - Food.com image

This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon sesame oil
black pepper
6 green onions, sliced thinly
2 red chilies, finely chopped
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
80 ml chinese rice wine
60 ml soy sauce
800 g beef, strips
1 tablespoon peanut oil
1 brown onion, sliced thinly
1 red capsicum, sliced thinly
100 g fresh shiitake mushrooms, sliced thinly
500 g choy sum, halved
60 ml water
80 ml hoisin sauce (I use blue dragon brand.)

Steps:

Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.
Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.
Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.
Add choy sum leaves, stir-fry until leaves just wilt.
Divide among serving bowls and top with remaining green onion.
I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.

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