Garlicky Hoisin Beef

Photo by Anna Williams
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 463.88 calories
    • Calories 42 calories from fat
    • Fat 22.13 g
    • Sat Fat 4.94 g
    • Cholesterol 46 mg
    • Sodium 1213.56 mg
    • Protein 27.25 mg
    • Carbohydrate 39.15 g
    • Fiber 4.34 g
    • Iron 3.59 mg
    • Calcium 76.25 mg


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


  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.