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Stir-fried beef with hoisin sauce & peanuts

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 teaspoons vegetable oil
  • 300g beef rump steak, thinly sliced
  • 1 large red onion, halved, cut into wedges
  • 150g green beans, topped, cut into 4cm lengths
  • 1 large red capsicum, quartered, deseeded, thinly sliced
  • 60ml (1/4 cup) water
  • 2 garlic cloves, crushed
  • 1/2 teaspoon caster sugar
  • 60ml (1/4 cup) hoisin sauce
  • 1 teaspoon sesame oil
  • Steamed rice, to serve
  • 2 tablespoons unsalted roasted peanuts, coarsely chopped, to serve


  • 1
    Heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer to a plate. Repeat with the remaining beef, reheating the wok between batches.
  • 2
    Wipe the wok clean. Heat remaining oil in the wok over high heat. Add the onion, beans, capsicum and 1 tablespoon of water, and stir-fry for 2 minutes or until the vegetables soften slightly.
  • 3
    Add the beef, garlic, sugar, hoisin sauce, sesame oil and remaining water to the wok. Stir-fry for 2-3 minutes or until heated through.
  • 4
    Divide the rice among serving bowls. Top with the beef mixture. Sprinkle with peanuts to serve.

Source: taste.com.au


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