Lunch/Dinner
Hoisin Beef Stir Fry
Description
You could have course use a shop brought sauce for this but we implore you to try this one! If made ahead, it will keep for up to a week in the fridge, so make a big batch and spread it on some chicken wings or thighs later in the week.
Recipe & Instructions
Serves 4
For The Sauce
- 2 tbsp peanut butter, smooth
- 1 tbsp honey
- 2tsp rice vinegar
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 1 garlic clove, crushed
- 1/4 tsp of Chinese 5 Spice Powder
- 1 tsp chilli sauce (optional)
- 275g egg noodles, cooked (or other noodle of choice)
- 1 tbsp olive oil
- 350g-400g beef steak (rump, sirloin, buy the best you can afford!), sliced thinly
- 250g chestnut mushrooms, chopped
- 2x medium carrots, cut intone batons
- 1 courgette, halved and sliced
- 3 big handfuls of fresh spinach
- 2 tbsp black sesame seeds
Mix all of the sauce ingredients together and leave to one side.
Heat the oil in a wok or large frying pan and add the beef slices. Cook over a high temperature until brown all over.
Add the rest of the ingredients, apart from the noodles, and stir fry for 4-5 minutes, until the spinach is wilted and the vegetables soft but with bite still.
Stir in the sauce and the noodles and heat until piping hot.
Serve between 4 bowls.