Hoisin beef stir-fry with cabbage
Serving size: Serves 4
Cuisine type: ChineseCooking time: Less than 60 minutes
Course: Main
INGREDIENTS
¼ cup (60ml) peanut oil
4 cups (280g) coarsely shredded Chinese cabbage
½ cup coarsely chopped fresh garlic chives
750g rump steak, sliced thinly
1 large (300g) red onion, sliced thickly
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon five spice powder
250g shiitake mushrooms, sliced thickly
1 large (350g) red capsicum, sliced thinly
½ cup (125ml) hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
NOTE: This recipe is best made close to serving.
METHOD
Heat 1 tablespoon of the oil in a heated large wok or frying pan; stir-fry cabbage and chives until cabbage is wilted. Transfer to a serving plate; cover to keep warm.
Heat another 1 tablespoon of the oil in the same wok; stir-fry steak, in batches, until well browned. Remove from wok.
Heat remaining oil in wok; stir-fry onion for about 2 minutes or until onion softens. Add garlic, ginger, five spice, mushrooms and capsicum; stir-fry for about 2 minutes or until vegetables are tender.
Return the steak to wok. Add combined sauces and vinegar; cook, stirring, until heated through. Serve on top of cabbage.
Not suitable to freeze. Not suitable to microwave.
Photography by Brett Stevens and Alan Benson.
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