Shredded Chilli Beef in Hoisin Sauce
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4 people
There are certain favourites amongst Chinese dishes and this certainly ranks highly. I love the combination of sweet chilli sauce and hoisin sauce (now readily available kosher) in a stir-fry of beef, carrots and spring onions. Any leftover hoisin sauce can be used like tomato ketchup, or as a marinade or dip.
Serve this dish with noodles or rice but enjoy with chopsticks!
Ingredients
- 2 celery sticks - trimmed and cut into matchsticks
- 125g carrots- peeled and cut into matchsticks
- 450g strips of fairy steak or prime bola cut for stir fry
- 2 tablespoons Rakusen’s Farina potato flour
- 2 tablespoons sunflower or vegetable oil
- 4 spring onions, trimmed and chopped
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sweet chilli sauce
- 2 tablespoons dry sherry
- Salt and freshly ground black pepper
Method
- Season the farina potato flour with salt and pepper and use to coat the steak, cover and set aside.
- Heat a wok, add the oil and when hot, add the spring onions and cook for 1 minute, then add the steak and stir fry for 3-4 minutes or until the meat is sealed.
- Add the celery and carrot matchsticks to the wok and stir fry for a further 2 minutes before adding the soy sauce, hoisin and chilli sauces and the sherry.
- Bring to the boil and simmer for 2-3 minutes or until the steak is tender and the vegetables are cooked.
- Cook the noodles as per the packet instructions.
To serve the stylish way: Pour the cooked shredded beef on to the noodles, sprinkle with spring onions and serve immediately.
Rakusen’s Products:
Farina
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