Hoisin Beef Sizzle Stir Fry
with Baby Bok Choy- Eggs
- Gluten
- Sesame
- Soy
You’ll be transported to a street vendor in Beijing with your first mouthful of this fragrant stir-fry. The combination of hoisin sauce, ginger and garlic is a classic and a fool-proof combination that flavours the beef and vegetables brilliantly. We know you’ll be begging for seconds, so savour every mouthful.
Ingredients
½ packet
Thin Egg Noodles
(Contains: Eggs, Gluten;)
4 tbs
hoisin sauce
(Contains: Sesame, Soy;)
1 knob
ginger
2 clove
garlic
1 packet
beef strips
2
carrots
1 bunch
spring onions
3 bunch
baby bok choy
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
1 tbs
hot water
1 tbs
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, peel and finely grate the ginger and garlic. Peel the carrots and cut them into matchsticks. Finely slice the spring onion and quarter the baby bok choy lengthways.
Bring a large pot of salted water to the boil. Add the thin egg noodle nests to the water and cook for 3-4 minutes. Use a fork to separate the noodles. Drain and set aside.
Meanwhile, in a small bowl combine the hoisin sauce, salt- reduced soy sauce, ginger, garlic and hot water. Set aside.
Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the beef strips in two batches and stir fry for 1-2 minutes or until brown. Set aside.
Place the same wok over a medium-high heat. Add a splash of vegetable oil if needed. Add the carrot, spring onion and baby bok choy and stir fry for 1 minute. Add the hoisin sauce mixture to the wok with the noodles and the beef. Stir fry for 1-2 minutes or until heated through and well combined.
Divide the beef noodles between bowls and enjoy!
