Attempt our fuss-free Hoisin beef stir-fry for a sweet, savoury and ultimately flavour-packed take on a handful of mushrooms, choy sum and beef strips. Requiring no more than 35 mins from start to finish, we also recommend giving yourself a head-start by marinating the day before (and overnight), for stronger fragrance once on the heat.
- 1 tsp sesame oil
- 1 fresh small red thai chilli, chopped finely
- 2 cloves garlic, crushed
- 1 tsp finely grated fresh ginger
- ⅓ cup (80 ml) Chinese cooking wine
- ⅓ cup (80 ml) soy sauce
- 800 g beef strips
- 1 tbsp peanut oil
- 100 g fresh shiitake mushrooms, trimmed, sliced thinly
- 500 g choy sum, halved
- 4 green onions (green shallots), halved lengthways
- ¼ cup (60 ml) water
- ¼ cup (60 ml) hoisin sauce
- 1 fresh long red chilli, sliced thinly on the diagonal, extra
Combine sesame oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce in a large bowl. Add beef; stir to coat in marinade. Cover; refrigerate for 3 hrs or overnight.
Heat half the peanut oil in a wok over high heat; stir-fry undrained beef mixture, in batches, until beef is browned all over and just cooked through. Remove from wok.
Heat remaining peanut oil in wok; stir-fry mushrooms, choy sum stalks, onion and the water. Cover; cook for 5 mins or until vegetables are tender.
Return beef to wok with hoisin, choy sum leaves, remaining rice wine and remaining soy sauce; stir-fry until choy sum leaves just wilt. Serve stir-fry topped with extra chilli.