Asian stir-fries are simple to prepare at home as long as you have all your ingredients prepped and ready to go, because cooking time zips by lightening fast. To keep things moving quickly and avoid problems, the French term mise en place, or everything in its place, is how I operate. Before you know it, dinner will be on the table, and much healthier than ordering take-out.
1 lb beef, preferably top round or sirloin, chilled or nearly frozen, then cut into 1/8 inch slices and then cut again into 1/4 inch pieces
1/2 lb celery, cut into 1 inch pieces
8-12 mini sweet peppers, seeded and white membranes removed, sliced into thin strips
1/2 T dried red pepper flakes
1 inch piece fresh ginger, peeled and minced
2 garlic cloves, peeled and minced
2 T Hoisin sauce
1 T rice wine
1 T low sodium soy sauce
1/2 tsp pepper
2 tsp sesame oil
2 T hot sesame oil
4 T peanut oil
Hoisin Beef with Vegetables Recipe
Heat 2 T peanut oil in wok or large skillet over high heat. Add sweet peppers and toss for 1-2 minutes until cooked. Remove from skillet and drain on paper towels.
Heat 2 T peanut oil in skillet over high heat until shimmering, then reduce heat to medium. Add beef and stir fry, keeping the beef moving so it doesn’t stick to the pan sides, about 8-10 minutes, or until it is dark brown.
Add Hoisin sauce, rice wine, dried pepper flakes, garlic, and soy sauce. Stir constantly for 1 minute, or until garlic aroma is noticeable.
Add sweet peppers, stirring to combine. Add ginger, pepper, sesame oil, hot sesame oil and stir for 20-30 seconds to coat skillet ingredients.
Taste for seasonings. Serve over steamed rice and sprinkle with microgreens.
Stephanie Davis, founder and owner of Winacea, a wine education and independent wine consulting service, gives a shout out to a German Riesling for this dish. She recommends having fun with the wine, and experimenting. Wegeler Rudesheimer Berg Schlossberg Riesling Kabinett is a fun pairing, priced at $23/bottle and up.
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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.