Garlicky Hoisin Beef

Garlicky Hoisin Beef
Anna Williams
The fragrant sauce of sugar, hoisin, soy sauce, scallions, and garlic pulls this delicious meal together.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
cup
long-grain rice
3/4
cup
hoisin sauce (available in the Asian-food aisle of most supermarkets)
1 1/2
tablespoons
soy sauce
1 1/2
tablespoons
sugar
4
tablespoons
olive oil
3
tablespoons
finely chopped scallions (white parts only)
2
tablespoons
finely chopped garlic
1
teaspoon
crushed red pepper (optional)
1
pound
flank or boneless sirloin steak, thinly sliced
1
red, orange, or yellow bell pepper, seeded and thinly sliced
1
medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
1/3
pound (1 1/2 cups)
snow or sugar snap peas
3
scallions (green parts only), cut into 1 1/2-inch lengths

Directions

  1. Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the hoisin sauce, ½ cup water, soy sauce, and sugar.
  2. In a small saucepan, heat 1½ tablespoons oil over medium-high heat for 30 seconds. Add the scallions, garlic, and red pepper (if using) and cook until fragrant, about 15 seconds. Add the hoisin mixture and bring to a boil. Cook, stirring occasionally, until sauce thickens slightly, about 1½ minutes. Pour into a bowl. Set aside.
  3. Heat a wok or large skillet over high heat. Add 2 tablespoons oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate.
  4. Wipe out pan. Reduce heat to medium-high. Add the remaining ½ tablespoon oil and heat for 30 seconds. Add the bell pepper and cook, stirring con-stantly, for 10 seconds. Add the sweet potato and ⅓ cup water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions; cook for 1 minute.
  5. Increase heat to high. Add the sauce. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over rice.
Nina Simond
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 42 %
  • Calcium 76.25 mg
  • Carbohydrate 39.15 g
  • Cholesterol 46 mg
  • Fat 22.13 g
  • Fiber 4.34 g
  • Iron 3.59 mg
  • Protein 27.25 mg
  • Sat Fat 4.94 g
  • Sodium 1213.56 mg
What does this mean? See Nutrition 101.