Hoisin Beef & Veggie Stir-Fry
with Garlic Rice & Sesame Mayo
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Beef Strips
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Green Beans
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
2
Garlic
1 sachet
Crispy Shallots
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1
Lemon
1
Carrot
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a good pinch of salt. Bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
I'f you've swapped to beef strips, after prepping the veggies, toss the beef strips in the plain flour as above.
• In a small bowl, combine hoisin sauce, the soy sauce, the water (for the sauce), the brown sugar, a squeeze of lemon juice and half the sesame seeds. • In a second small bowl, combine garlic aioli, remaining sesame seeds and a small splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, tossing, until softened, 4-5 minutes. • Add Asian greens and cook until softened, 1-2 minutes. • Transfer to a plate and cover to keep warm.
Return frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Continue as above. TIP: Cooking the beef in batches over a high heat helps it stay tender!
• Divide garlic rice between bowls. • Top with hoisin tofu and veggie stir-fry. • Drizzle with sesame aioli and sprinkle with crispy shallots. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious taste, though some found the sauce a bit strong or overpowering.
- Ease of prep: Quick and simple to make, with several mentioning it was easy to put together and cook.
- Suggestions: Consider skipping the flour coating on the beef and adjusting the sauce to taste.
- Leftovers: One customer stretched the recipe to make six meals instead of four, finding it tasty and filling.
- Portions: Some wished for more, while others found it satisfying with generous servings.
