hoisin beef stir-fry
PREPARATION: 15 MINUTES, COOKING: 10 MINUTES
3/4 cup (170 g) dried egg noodles
1 tablespoon (15 ml) sunflower oil
2 large cloves garlic, finely shredded
1 teaspoon (5 ml) grated fresh ginger
1 large red pepper, seeded and thinly sliced
1/2 cup (125 g) small button mushrooms, halved
1 sirloin steak, about 1/2 pound (200 g), trimmed of fat and cut into thin strips
1/2 cup (85 g) snow peas, halved lengthwise
4 scallions, sliced
1 tablespoon (15 ml) hoisin sauce
2 teaspoons (10 ml) light soy sauce
1/2 teaspoon (2 ml) sesame oil (optional)
shredded scallions, to garnish
1 Prepare the noodles according to the package instructions.
2 Meanwhile, heat the oil in a wok or large frying pan over medium heat, add the garlic and ginger and cook briefly to release their flavor. Add the pepper and mushrooms and stir-fry over high heat for 2–3 minutes, or until the vegetables are starting to soften.
3 Add the strips of steak, snow peas and the scallions and stir-fry for another 1–2 minutes, or until the meat just turns from pink to brown.
4 Add the hoisin sauce, soy sauce and 2 tablespoons (30 ml) water to the wok and stir well until bubbling; drizzle with sesame oil, if using. Drain the noodles. Serve the stir-fry on the noodles and garnish with the scallions.
|hoisin beef stir-fry|