STIR-FRIED BEEF WITH HOISIN SAUCE
Quick, easy to make and healthy
Provided by Good Food team
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 13
Steps:
- Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
- Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
- When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
- Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
- Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium
ON LUCK'S HOISIN PEPPER STEAK STIR-FRY
This pepper steak stir-fry is how I remember it was at a Chinese restaurant that I worked at while in college. Just onion and green pepper, but I've been known to add fresh mushrooms. Serve on a bed of rice.
Provided by James
Categories Chinese Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Paint beef strips with hoisin sauce; let marinate at least 1 hour, or overnight.
- Heat a wok or large skillet over medium-high heat. Add oil. Saute ginger and garlic for 5 seconds. Add bell pepper, onion, and mushroom. Cook and stir until vegetables are lightly tender, 3 to 5 minutes. Set aside in a bowl.
- Add beef strips to the hot wok. Saute to desired doneness; for rare, cook until browned on the outside and red in the center, about 2 minutes per side.
- Mix cornstarch with 1/2 of the stock in a small bowl.
- Add the vegetables to the steak in the wok; pour in remaining stock. Stir for a few minutes and add the cornstarch mixture. Cook and stir until thickened and bubbly, 3 to 5 minutes. Sprinkle sesame seeds on top to serve.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 14.8 g, Cholesterol 95.6 mg, Fat 20.6 g, Fiber 1.8 g, Protein 33.9 g, SaturatedFat 6 g, Sodium 334.5 mg, Sugar 7.1 g
PEPPER STEAK STIR-FRY
Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. "My husband doesn't care for Asian food," Judy writes, "but he likes this great dish with its Mexican flair."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. , In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes. , Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice if desired.
Nutrition Facts : Calories 218 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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