After mountains of turkey, it’s time to get back to basics with some crunchy, fresh veg in red and green. With this yummy hoisin sauce, even those not brave enough for fresh chilli will be licking the plate clean. We also recommend deseeding the chilli if you’re going to pop it in, but real lovers of heat can whack the whole thing in and fight back the tears. It’s time to take stock and revel in simple wholesome food with this stir fry.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 5 people
/ Serving 5 people
hoisin sauce(ContainsSesame, Soy)
long red chilli
To prepare the ingredients, peel and finely grate the ginger and peel and crush the garlic. Deseed and chop the long red chilli (optional). Finely slice the brown onion and cut the red capsicum into strips. Trim and desting the snow peans and quarter the bok choy.
Place the brown rice into a sieve and rinse it with cold tap water until the water becomes clear enough. Place the rice and water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.
Meanwhile, in a small bowl combine the hoisin sauce, hot water, lemon juice, ginger, garlic and half the long red chilli in a bowl. Place the beef strips in a separate large non-metallic bowl and add half of the hoisin mixture. Toss to coat and set aside for 15 minutes. (This is a good time to prepare the vegetables).
Once the beef has finished marinating, heat a large wok or frying pan over a high heat. Add half of the vegetable oil and swirl to coat the wok. Add the beef, in batches, for 1-2 minutes or until just cooked. Transfer to a bowl. Wipe the wok clean with paper towel.
Place the wok back over a high heat and add the remaining oil. Add the brown onion, red capsicum, snow peas and bok choy. Stir fry for 2 minutes or until the vegetables are just tender. Return the beef to the wok with the remaining hoisin mixture. Stir fry for 1 minute or until heated through.
Serve the stir fry with the brown rice and leftover chilli, if you like.