Hoisin Beef Stir Fry
with Baby Corn
You’ll be transported to a street vendor in Beijing with your first mouthful of this fragrant stir fry. The combination of hoisin sauce and garlic is a classic and fool-proof combination that flavours the beef and baby corn brilliantly. We know you’ll be begging for seconds, so savour every mouthful.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
¾ cup
brown rice
1 steak
beef rump
½
red onion
1 clove
garlic
100 g
snow peas
1 packet
baby corn
2 tbs
hoisin sauce
(Contains: Sesame, Soy;)
Not included in your delivery
3 cup
water
2 tsp
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, rinse the brown rice well, cut the beef rump into 5 mm thick strips, finely slice the red onion, peel and crush the garlic and then trim the snow peas.
Place the brown rice and water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft. Drain.
When the rice is roughly 10 minutes from being ready, heat half of the vegetable oil in a large wok or frying pan over a medium-high heat. Add the rump steak strips and stir fry for 1-2 minutes or until just browned. Remove from the wok (these will continue cooking later).
Heat the remaining vegetable oil in the same wok over a medium-high heat. Add the red onion, garlic, snow peas and baby corn and cook, stirring, for 2 minutes or until just tender. Return the beef to the pan with the hoisin sauce and stir fry for 1-2 minutes or until well combined.
To serve, divide the brown rice between bowls. Top with the hoisin beef stir-fry and enjoy!
