Super Quick & Super Tasty Beef Stir Fry with Hoisin Sauce

Add 2 tablespoons of corn flour to a small bowl.

Add 1 teaspoon of sesame oil, 2 tablespoons of dark soy sauce, 3 tablespoons of hoisin sauce, 1 tablespoon of Chinese rice wine, and 2 tablespoons of honey to the bowl.

Mix until the corn flour is fully incorporated.

Stir in 120 ml (or half a cup) of beef stock and set aside.

Season 450 g of thin steak strips with 1/2 teaspoon of black pepper and 1/4 teaspoon of salt.

Heat 3 tablespoons of oil in a wok over high heat.

Once the oil is hot, add the steak and fry for about 2 to 3 minutes, moving it around to prevent sticking until browned.

Remove the steak from the wok using a slotted spoon, leaving the oil behind.

Turn the heat down to medium and add another tablespoon of oil to the wok.

Add 2 sliced onions to the wok and stir fry for about 2 to 3 minutes until starting to soften.

Add 200 g (about 1 and 1/2 packed cups) of maru sliced in half and fry for a further minute.

Add 3 roughly chopped pak choi, 2 cloves of minced garlic, and 1 teaspoon of minced ginger, and stir fry for a minute.

Add the sauce made earlier to the wok and stir until it comes to a gentle simmer, adding a splash of water if it looks too thick.

Add the steak back to the wok and stir to coat in the sauce, cooking for a further 2 minutes to heat the steak through.

Equipment Needed

Allergens