Garlicky Hoisin Beef

Photo by Anna Williams
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  • 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 1 cup long-grain rice
  2. Check 3/4 cup hoisin sauce (available in the Asian-food aisle of most supermarkets)
  3. Check 1 1/2 tablespoons soy sauce
  4. Check 1 1/2 tablespoons sugar
  5. Check 4 tablespoons olive oil
  6. Check 3 tablespoons finely chopped scallions (white parts only)
  7. Check 2 tablespoons finely chopped garlic
  8. Check 1 teaspoon crushed red pepper (optional)
  9. Check 1 pound 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 1/3 pound (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.