Honey Hoisin Beef Food

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

CHINESE BEEF STIR FRY RECIPE

Steps:

• Make the sauce: In a small bowl whisk together all the ingredients for the sauce. Set aside.
• Stir-fry: Heat the oil in a wok or large skillet over medium-high heat. Add in the onion and cook for 1-2 minutes, or until starting to soften. Add in the beef, and season generously with salt and pepper. Sauté until almost browned, breaking it up as you go, about 4 minutes. Add in the mushrooms and continue to stir-fry for an additional 3-4 minutes. Add in the garlic, ginger and season again with salt and pepper.* Cook until aromatic, about 1 minute.
• Add in the sauce and cook for an additional 2 minutes, or until everything is coated and the beef is cooked through. Taste and adjust for seasoning with salt and pepper.
• Serve: Add rice or noodles to the bottom of serving bowls and top with beef. Alternatively, this beef is really good in lettuce wraps! Garnish with desired toppings and serve warm. Enjoy!

HOISIN-HONEY BEEF WITH COUSCOUS

Steps:

• Cut steak across the grain in bite sized strips. Place in a large bowl and stir in the Honey, Hoisin, Garlic, and Ginger and let it rest.
• Chop pepper into 1 inch chunks and cut green onions into one inch lengths.
• In a medium pan bring broth up to a boil. Salt to taste. Add couscous and carrots. Mix quickly and close tightly and turn off the heat.
• Heat oil in a wok or wide nonstick skillet on high heat. Add sweet pepper and stir fry for one minute then add the green onions for one minute more. Take off heat and remove with a slotted spoon.
• Put wok back on high heat. When hot add the steak mixture and stir fry to desired doneness. I like mine medium. Add the onions and peppers, warm through and coat with honey hoisin mixture.
• Put couscous in bowls and spoon meat mixture over couscous.
• Top with chopped cilantro.

HONEY HOISIN BEEF

Steps:

• Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Trim bottom root ends from bok choy and discard. Cut head in half lengthwise, then slice crosswise into strips. Trim, then thinly slice scallions, keeping greens and whites separate. Peel, then mince ginger until you have 2 TBSP. Mince garlic.
• Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.
• Combine soy sauce, hoisin sauce, honey, half the ginger, and half the garlic in a medium bowl. Add beef and toss to coat. TIP: If you have extra time, let beef marinate for up to 3 hours in the refrigerator.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef to pan, leaving excess marinade in bowl. Cook, tossing occasionally, until browned and almost cooked through, 2-3 minutes. Remove from pan and set aside.
• Add scallion whites, remaining ginger, remaining garlic, and another drizzle of oil to same pan over medium heat. Cook, tossing, until fragrant, about 1 minute. Add bok choy and cook, tossing, until tender, 3-4 minutes. Season with salt and pepper. Return beef to pan along with marinade from bowl. Let bubble until a thick sauce has formed, 2-3 minutes. Season with salt and pepper.
• Divide rice between plates. Top with stir-fry. Sprinkle with scallion greens and sesame seeds and serve.

HOISIN SLIVERED BEEF WITH GREEN BEANS

Steps:

• Heat both oils in a large nonstick fry pan or wok at medium-high. Cut beef into thin short strips, against the grain. Add beef to pan, toss and sauté slightly for 5 minutes.
• Add sliced onion and green beans, toss. Add garlic and ginger. (I like my beans a little more done. I usually put the cover on to cook them for about 5 more minutes).
• Reduce heat to medium-low. Add soy sauce, rice vinegar, fish sauce, sweet chili sauce, hoisin sauce and chili paste. Stir to combine.
• (Add mixture of cornstarch and water if desired to thicken).
• Serve with rice.

SLOW-COOKED HOISIN POT ROAST

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker. Combine water and hoisin sauce; pour over meat. Top with plums. Cook, covered, on low until meat is tender, 8-10 hours. If desired, skim fat.

GRILLED HOISIN BEEF

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.