Hoisin Beef Stir-fry
Ingredients
- 600 gBeef rump steak (thinly sliced)
- 4 tbsphoisin sauce
- 2 tbspsoy sauce
- 1 tbsprice wine
- 1 tspCorn starch
- 1 tspBrown sugar
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 300 gBroccoli (in small florets)
- 1 pcRed bell pepper (in strips)
- 3 tbspPeanut oil
- 1 tspSesame oil
- 20 gFresh ginger (peeled and finely minced)
Method
Tender beef slices glazed in a glossy, dark sweet-and-salty sauce. The powerful aroma of toasted sesame and seared garlic hits you immediately.
- 1
Slice the beef against the grain into very thin strips. The meat should be almost translucent to cook in seconds and remain tender.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan with a spoonful of water to loosen the sauce.
