Sticky Hoisin Beef

 

Sticky Hoisin Beef

If you’ve ever enjoyed my Hoisin Chicken, here’s another Chinese inspired easy dinner for you to try. Ready in 15 minutes it uses the same homemade hoisin sauce which takes no time at all to throw together. It’s so much nicer than shop bought. Dipping the beef in egg and flour gives it a little coating without the need for deep frying so it’s healthier than your takeaway version.

Serve it with rice or noodles. For fool proof fluffy rice, use two mugs of rice for four people. Cover with 4 mugs of cold water & add 1/2 tsp salt. Stir, bring to a simmer and cook for 10 minutes before putting a lid on the pan. Take off the heat and leave to stand for at least 15 minutes. Fork through to fluff up.

The recipe for the beef is below.

INGREDIENTS for 4

4 tbsp ground nut oil

4 x 1-5cm thick beef steaks (I used sirloin) trimmed of fat and cut into 1cm strips 

1 carrot made into Ribbons using a potato peeler

150g Pak Choi leaves or Chinese cabbage shredded

4 spring onions trimmed & shredded

1 beaten egg

2 tbsp soy

3 tbsp cornflour or plain flour

For the Hoisin Sauce:-

4 tbsp soy sauce

2 tbsp honey

1 tbsp dark sugar

2 tbsp rice wine

1 garlic clove crushed

1/4 tsp chilli flakes (optional)

1/2 tsp Chinese 5 spice

15ml water

Mix the soy and egg together and add the beef strips.

Tip the flour onto a plate. 

Put all the hoisin ingredients into a blender or bullet and whizz.

Have all your ingredients prepped.

Heat the oil in a heavy bottomed pan until it smokes.

Take the beef out of the egg and dip into the flour so each piece is coated.

Fry the beef in about 4 batches. Each batch should only take a minute. It should just take on a little colour and have a coating.

Wipe the pan clean, return all the beef to the pan and pour in the hoisin sauce. Coat the beef in the sauce. Take off the heat and stir in the carrot ribbons, spring onions and greens. Stir and serve.