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Asian Recipes
Hoisin Beef Stir Fry

Hoisin Beef Stir Fry

with Baby Corn

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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.

Tags:Child FriendlyHigh Protein
Allergens:SesameSoya
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsSesame, Soya)

Not included in your delivery

3 cup

water

2 tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3640 kJ
Fat13.6 g
of which saturates3.6 g
Carbohydrate78.9 g
of which sugars16.9 g
Protein43.2 g
Sodium722 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Sieve
Wok
Instructionsarrow up iconarrow up icon
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Cut the beef rump into 5 mm thick strips
Cut the beef rump into 5 mm thick strips
1

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.

2

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.

3

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).

Cook the vegetablesAdd the beef to the pan
Cook the vegetablesAdd the beef to the pan
4

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.

5

To serve, divide the brown rice between bowls. Top with the hoisin beef stir-fry and enjoy!