Tuesday, May 14, 2013

Hoisin Stir Fry

I do love a good stir fry. This dish hit the spot and it had the added appeal of having a simple and easy sauce (no messing around with cornstarch to thicken it up). The hoisin sauce adds and interesting flavor and the red pepper flakes add some zip. I was a tad lazy and picked up a pre-made stir fry package from the produce section of WF. They have an amazing variety of combinations and the price wasn't awful.

Hoisin Beef and Veggie Stir Fry
(adapted from Real Simple)
Rice, desired amount
3/4 cup hoisin sauce
1/2 cup water
1.5 tablespoons soy sauce
1.5 tablespoons sugar
1 teaspoon crushed red pepper
1 pound flank or boneless sirloin steak, sliced into thin strips
Salt & pepper
Desire Veggies (I used mushrooms/snap peas/asparagus/shallots)
Oil for stir frying
1. Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the hoisin sauce, ½ cup water, soy sauce, sugar, and red pepper flakes.
2. Bring hoisin mixture to a boil. Cook, stirring occasionally, until sauce thickens slightly, about 1½ minutes. Pour into a bowl. Set aside.
3. Season steak with salt and pepper.
4. Heat a wok or large skillet over high heat. Add 2 tablespoons oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate.
5. Wipe out pan and add more oil. Stir fry the veggies until done.
6. Return steak to wok with veggies and add the hoisin mixture. Stir-fry until warmed through, about 1 minute. Serve immediately over rice.

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