Beef and Vegetable Stir-fry in Hoisin
What You Will Need
Ingredients
- 800g Beef strips
- 400g Choy sum, stalks and leaves separated
- 100g Fresh shiitake mushrooms, sliced thinly
- 4 Spring onions, halved lengthways
- 3 tbsp Water
- 3 tbsp Lee Kum Kee Hoisin Sauce
- 2 tbsp Cooking oil
- 2 tbsp Chinese cooking wine
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 Red chilli, sliced thinly, extra
Marinade
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 2 tbsp Chinese cooking wine
- 2 cloves Garlic, crushed
- 1 Fresh red chilli, chopped finely
- 1 tsp Grated fresh ginger
Made with
Lee Kum Kee products
How to make it
In a large bowl, combine all marinade ingredients and mix well. Add beef strips, stir thoroughly with marinade. Cover and refrigerate for 3 hours or overnight.
Heat half the cooking oil in a wok over high heat; stir-fry undrained marinated beef in batches, until beef is browned all over and just cooked through. Remove from wok.
Heat remaining cooking oil in wok. Stir-fry mushrooms, choy sum stalks, spring onions and water. Cover and cook for 3-4 minutes or until vegetables are tender.
Return beef to wok. Add Lee Kum Kee Hoisin Sauce, choy sum leaves, rice wine and Lee Kum Kee Premium Soy Sauce; stir-fry until choy sum leaves just wilt. Serve stir-fry topped with extra sliced chilli.