Quick Hoisin and Ginger Beef Stir Fry
Most stir-fry recipes commit the worst wok offenses: rubbery beef, not enough sauce and bland, mushy vegetables. Not ours. Get ready to stir-fry tenderloin until it’s sweet and juicy. Get ready to be amazed by saucy, crisp vegetables. But most of all, get ready...do all the slicing and whisking before you even turn on the burner and you’ll get a gold medal in the fast and furious sport of stir-frying.
Bite Me Bit
"Oh Lord...Don't put us on the barbecue or simmer us in stock. Don't bake or baste or boil us or stir fry us in a wok."
-Monty Python, 'The Meaning of Life'
1 1/2 lbs beef tenderloin, cut into thin, bite-size strips
1/4 cup hoisin sauce
1/2 tsp grated fresh ginger
2 tbsp peanut oil
1 large garlic clove, minced
1 tsp grated fresh ginger
1 1/2 cups sliced fresh mushrooms (shiitake, button or portobello)
1 1/2 cups thinly sliced celery
1 large red bell pepper, sliced into thin strips
1 1/2 cups snow peas, trimmed and cut on the diagonal
1/2 cup beef broth
1/4 cup teriyaki glaze
1/4 cup hoisin sauce
1 tbsp sesame oil
2 tbsp cornstarch
2 tbsp cold water
1 tbsp sesame seeds, toasted
1 tbsp thinly sliced fresh basil
1) Place beef in a medium bowl and add 1/4 cup hoisin sauce and 1/2 tsp fresh ginger. Set aside to marinate for at least 20 minutes.
2) Heat peanut oil in a large wok over high heat. Add garlic, 1 tsp ginger, mushrooms, celery and red pepper, stir-frying for 2 minutes. Add snow peas, continuously tossing vegetables for 1 minute. Remove from wok and set aside.
3) For the Asian sauce, in a medium bowl, whisk beef broth, teriyaki glaze, 1/4 cup hoisin sauce and sesame oil. In a small dish, combine cornstarch and water until smooth. Add to broth mixture and whisk to combine. Set aside.
4) Reheat wok over high heat. Add beef and stir-fry until browned, about 3 minutes. Add sauce and continue to cook for 1 minute, allowing it to thicken slightly. Return vegetables to wok and toss to combine. Remove from heat and sprinkle with sesame seeds and fresh basil.