Garlic Hoisin Beef Stir Fry
A quick and flavour-packed beef stir fry with tender strips of rump steak, crisp vegetables, and a rich garlic hoisin sauce. Perfect for easy weeknight dinners or casual entertaining.
15 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings500g Beef Rump, Thinly Sliced (0.5cm Strips)
1 Tablespoon Peanut Oil
400g Mixed Stir Fry Vegetables
2 Spring Onions, Sliced (Or Chives, Finely Chopped, Or 1–2 Shallots Or 1/4 Onion, Finely Sliced)
1 Tablespoon Toasted Sesame Seeds
1 Tablespoon Soy Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon Bicarbonate Of Soda (Baking Soda)
1 1/2 Teaspoons Cornflour
3 Tablespoons Hoisin Sauce
1 Tablespoon Chinese Cooking Wine (Or Dry Sherry, Or 1 Tablespoon Chicken Stock)
1 Clove Garlic, Minced
1 Tablespoon Minced Ginger
Directions
- Place the sliced beef in a bowl with the marinade ingredients. Toss well to coat and set aside for 15–30 minutes to tenderise. If using bicarbonate of soda, ensure it is evenly mixed through.
- In a separate bowl, combine all sauce ingredients, using Chinese cooking wine, dry sherry or chicken stock, and mix well. Set aside.
- Heat peanut oil in a wok or large frying pan over medium-high heat until hot.
- Add the marinated beef in a single layer and cook, stirring, until browned and just cooked through. Remove from the pan and set aside if needed to avoid overcrowding.
- Add the mixed stir fry vegetables and cook for 2–3 minutes, tossing frequently, until tender-crisp.
- Return the beef to the pan, pour in the prepared sauce and toss everything together until evenly coated and heated through.
- Remove from heat and garnish with sliced spring onions (or chives, shallots or onion) and toasted sesame seeds. Serve immediately on its own or with steamed rice.