BEEF & SNOW PEA STIR-FRY WITH HOISIN SAUCE

By jarren

This quick and delicious stir- fry makes a little meat go a long way. Add one or two vegetables, no more, or it becomes a hodgepodge. Variations are endless; try adding 5 or 6 sliced rehydrated black Chinese mushrooms for a muskier tone, or using broccoli florets for a lighter finish. Alternatively, try carrots and sliced yellow turnips.

Ingredients

• 1 tbsp. (15 mL) vegetable oil
• 4 cloves garlic, minced
• 2 tbsp. (25 mL) finely grated fresh ginger
• 1 diced red bell pepper
• 1 bunch green onions, sliced into 2- inch (1 cm) lengths,
• 1/2 lb. (225 g) rib-eye steak, sliced into 1/2-inch (1 cm) strips
• 1/4 cup (60mL) hoisin sauce
• 1/2 cup (125 mL) orange juice
• 1 tbsp. (15 mL) soy sauce
• 2 cups (500 mL) snow peas, trimmed
• Kosher salt and freshly ground black pepper to taste
• Lemon juice to taste
• Cilantro leaves for garnish

Details

Servings 2

Preparation

Step 1

Heat the oil in a large sauté pan. Add the garlic, ginger and bell peppers. Sauté over medium-high heat until tender, about 5 minutes. When done, tip the vegetables into the bowl. Reheat the pan, then add the beef. Sauté over medium-high heat, turning as needed.

Add the hoisin sauce, orange juice and soy sauce. Stir well and cook over high heat until the meat is heated through, about 2 minutes. Stir in the cooked vegetables and raw snow peas, leaving the pan on the stove just long enough to brighten their colour. Season with salt, pepper and lemon juice. Garnish with cilantro..