Hoisin Beef Stir-fry

Tender beef slices glazed in a glossy, dark sweet-and-salty sauce. The powerful aroma of toasted sesame and seared garlic hits you immediately.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 496
• Protein: 35 g
• Carbs: 17 g
• Fat: 27 g

Ingredients

• 600 g Beef rump steak ( thinly sliced )
• 4 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp Corn starch
• 1 tsp Brown sugar
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 300 g Broccoli ( in small florets )
• 1 piece Red bell pepper ( in strips )
• 3 tbsp Peanut oil
• 1 tsp Sesame oil
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Slicing the beef

   Slice the beef against the grain into very thin strips. The meat should be almost translucent to cook in seconds and remain tender.

2. Preparing the glaze

   In a bowl, mix the hoisin sauce, soy sauce, rice wine, brown sugar, and cornstarch. Whisk until the starch is completely dissolved and the sauce is smooth.

3. Searing the meat

   Heat the peanut oil in a large skillet until it shimmers. Add the beef: it should sizzle loudly and brown immediately. Remove the meat as soon as it is no longer pink.

4. Coating and thickening

   Sauté the vegetables with the garlic and fresh ginger for 2 minutes, then return the beef to the pan with the sauce. Stir constantly: the sauce should thicken, become glossy, and coat every piece evenly.

Chef's tips

• Never overcrowd your pan: if you have too much meat, sear it in two batches to maintain high heat.
• The secret is in the cut: slice the meat while it's still very cold, it's much easier to be precise.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan with a spoonful of water to loosen the sauce.