Adam Liaw’s hoisin chilli beef
The sweetness of hoisin sauce is balanced with a kick of chilli in this simple stir-fry.
Ingredients
4 tbsp vegetable oil
2 garlic cloves, peeled and sliced
2 slices ginger
1 large red chilli, sliced
1 red onion, cut into thin wedges
1 red capsicum, sliced
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp cornstarch mixed with ¼ cup of cold water
1 tbsp chilli oil (optional)
BEEF AND MARINADE
500g beef topside, very thinly sliced
½ tsp cornstarch
1 tsp sesame oil
1 tsp soy sauce
1 tsp Shaoxing wine
¼ tsp baking soda
Method
Step 1
Combine the beef with the marinade ingredients and set aside for 10 minutes.
Step 2
Heat a wok over high heat and add 3 tablespoons of the vegetable oil. Stir-fry the beef in 2 batches until browned, then remove from the heat. Set aside the beef, rinse out the wok and return it to the heat.
Step 3
Add the remaining vegetable oil to the hot wok and add the garlic and ginger. Fry for a few seconds, then add the chilli, onion and capsicum and toss for a minute, until the vegetables soften. Return the beef to the wok, add the hoisin sauce and soy sauce and toss to combine. Add a little of the cornstarch mixture and toss to thicken any sauces in the wok. Transfer to a serving plate and drizzle with chilli oil (if using). Serve with rice.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upContinue this edition
The March 15 EditionUp next
Adam Liaw’s egg and lettuce fried rice
Iceberg lettuce still holds a lot of crunch after being stirred through this simple egg fried rice.
Pisces: this week is a great time for intimacy
Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari.
Previously
The best cushions and throws to cuddle up as the weather cools
An autumn update calls for cushions, textured rugs and cosy throws in an array of caramel and chocolate tones.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
