With this yummy hoisin sauce, even those not brave enough for fresh chilli will be licking the plate clean. We recommend deseeding the chilli if you’re going to take it easy, but lovers of heat can whack the whole thing in and fight back the tears. It’s time to revel in simple wholesome food with this tasty 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, rinse the brown rice well. Juice the lemon. Peel and grate the ginger and garlic. Deseed the long red chilli and finely slice. Cut the red capsicum into strips, trim and destring the snow peas, and roughly chop the bok choy.
Place the brown rice and water in a medium saucepan 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 cooked. Drain the brown rice and return to the saucepan.
Meanwhile, in a small bowl combine the hoisin sauce, hot water, lemon juice, ginger, garlic and half the long red chilli, if using. Place the beef strips in a separate large non-metallic bowl and add half of the hoisin mixture. Toss to coat the beef strips in the sauce.
Heat a large wok or frying pan over a high heat. Add half of the vegetable oil and swirl to coat the wok. Cook the beef strips in batches, for 1-2 minutes, or until just cooked. Transfer to a bowl. Wipe the wok clean with the paper towel.
Place the wok back over a high heat and add the remaining vegetable oil. Add the 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.
To serve, divide the brown rice between bowls and top with the stir fry. Add the leftover chilli if you like.