I whipped this dish up the other night to use up a whole whack of leftovers and ingredients that were on the verge of spoiling. Is it weird that I find it fun coming up with clever ways to use leftovers?!
I must admit, the sauce is not new. I use this (or a slight variation of it) as a marinade for salmon, which is equally delish!
Hoisin Beef Stir Fry
Preparation Time – 15 Minutes
Cooking Time – 15 to 20 Minutes
Stir Fry Ingredients
§ 2 Tbsp. Olive Oil
§ 1 Inch Piece Ginger - chopped
§ 3 Garlic Cloves – chopped
§ ¼ Tsp. Red Pepper Flakes
§ 1 T-Bone Steak – pre-cooked
§ 1 Red Pepper – cut into thick strips
§ 1 Small Head Broccoli – cut into florets
§ 2 Green Onions – cut into 1 inch diagonals
§ Salt & Pepper
§ 2 Garlic Cloves – minced or grated
§ 1 Inch Piece Ginger – minced or grated
§ 1 Green Onion – finely chopped
§ 2 Tbsp. Demerrera Sugar
§ 2 Tbsp. Hoisin Sauce
§ 1 Tbsp. Oyster Sauce
§ 1 ½ Tbsp. Soy Sauce
§ 1 Tbsp. Rice Wine Vinegar
§ ½ Tsp. Mirin
§ 1 Tbsp. Extra Virgin Olive Oil
§ 10 Grinds Black Pepper
1. Combine all the sauce ingredients in a bowl. Mix well and set aside.
2. In a large frying pan or wok set over medium heat, add the olive oil and heat. Add the garlic, ginger and red pepper flakes and cook for 2 to 3 minutes. Add the red pepper and broccoli florets and continue cooking for 5 to 8 minutes. Add the green onion and continue cooking for 3 to 4 minutes.
3. Add the sliced beef and cook for 2 minutes before adding the sauce. Bring to a boil and simmer for 5 minutes or until the sauce has reduced and thickened. Check the seasoning and serve with rice.
v This recipe stemmed from having an extra cooked T-bone steak that I didn’t want to see go to waste. The broccoli and red pepper also needed to be used up, hence their selection. The vegetables, and meat for that matter, can be substituted for whatever you have readily on hand.
v If your steak has not been pre-cooked, then you would need to start by cooking the beef, remove it from the pan until you get to step 3 above