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Dine-In: Stir-Fry Friday


We eat a lot of Asian stir-fries in our home. They are easy to throw together with whatever meats and vegetables I have on hand, and I always have rice or noodles in the pantry to serve alongside.

Hoisin Beef is one of my teenage boys’ favorite stir-fries, and I usually also stir-fry broccoli to add something healthy and green to our plates. I’ve also had this dish served with steamed and then stir-fried sweet potatoes.

Made from a combination of fermented soy, garlic, vinegar, chilies and some sort of sweetener, hoisin sauce is dark and thick with a strong salty and slightly sweet flavor. I dilute it here with a bit of water, as it can overpower the dish otherwise.


You can make homemade Hoisin Sauce, but I haven’t found that it’s any better than what you can find on the Asian aisle at Brookshire’s. And using purchased hoisin sauce makes this dish even easier on a Friday night after a long work week. In about the time it takes you to cook your rice, dinner is on the table, and your weekend can begin!

View this recipe to print or add items to your Shopping List.

Hoisin Beef

Ingredients:
1 cup white rice
3/4 cup purchased hoisin sauce
1/2 cup water
1 1/2 Tbs soy sauce
1 1/2 Tbs brown sugar
4 Tbs canola oil
3 Tbs chopped green onion
2 Tbs finely chopped garlic
1 lb flank steak, sliced thinly against the grain
1 red bell pepper, seeded and sliced
1 cup snow peas

Directions: 
Cook the rice according to the package directions.

In a small bowl, combine hoisin sauce, ½ cup water, soy sauce and brown sugar. In a small pan, heat    1 1/2 tablespoons oil over medium-high heat. Add the green onion and garlic and sauté 20 seconds. Add hoisin mixture, and bring to a boil. Cook until sauce thickens a bit, about 1½ minutes. Set aside.

Heat a wok or large skillet to high heat. Add 2 tablespoons oil and heat through. Add steak and stir-fry until cooked through, 2-3 minutes. Transfer to a plate.

Reduce heat to medium-high, and wipe out inside of wok with a paper towel. Add remaining ½ tablespoon oil. Add bell pepper and cook, stirring for 3 minutes. Add snow peas and cook for 1 minute more.

Increase heat to high, and add the sauce to the wok. Add the steak, and stir-fry until warmed through, about 1 minute. Serve immediately over hot cooked rice.


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