STIR-FRIED BEEF WITH HOISIN SAUCE
Quick, easy to make and healthy
Provided by Good Food team
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 13
Steps:
- Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
- Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
- When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
- Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
- Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium
BEEF & MUSHROOMS IN HOISIN SAUCE
This was on the label of a jar of hoisin sauce. I just upped the amout of hoisin sauce used. Extraordinarily good.
Provided by Happy Harry 2
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut steak into 1/8 inch thick slices. Arrange in a 11" x 7" glass baking dish.
- In small bowl, combine cornstarch, soy sauce, water, wine, hoisin sauce and sugar.
- Pour over beef strips. Stir and toss to coat meat evenly; set aside.
- Heat oil in wok over high heat. Add onion and mushroom. Stir-fry until onion is soft and mushrooms are tender but slightly firm, 1-2 minutes.
- Add beef mixture, stir-fry 2 minutes.
- All done. Yum!
- This is very good served with long beans and rice.
Nutrition Facts : Calories 321.4, Fat 18.4, SaturatedFat 5.3, Cholesterol 69.3, Sodium 627.8, Carbohydrate 10, Fiber 1.1, Sugar 4.5, Protein 27.5
HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS
Long name, easy recipe. I found this in the Food Network Kitchens Cookbook and made it for my husband and daughter (me too!). We loved it...the hoisin gives the mild beef tenderloin an exciting sweet and spicy flavor around the edges of the slices. The recipe, as written in the cookbook, said to roast to 125° (on a thermometer inserted in the center of the meat) for medium rare. I accidentally let it go to 127 and it did make a difference as it came out slightly more than medium-rare, though it was still really tasty. I don't think I'd let this go to medium, medium-well, or well-done. I used rice wine in place of the sherry. This quickly became a family favorite and one I will do whenever I find 2-lb. tenderloin roasts on sale. I served the beef and mushrooms simply, with a side of roasted sweet potatoes....it was a memorable meal!
Provided by Hey Jude
Categories Roast Beef
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Heat a large skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering, then sear the beef on all sides until it is a mahogany brown, about 8 minutes in all (any longer and you're cooking the beef too much, that may have been why my roast came out almost medium, instead of medium-rare).
- Transfer the roast to a shallow roasting pan. Don't clean out the skillet! Leave everything in the skillet as you'll need it for the mushrooms.
- Brush the tenderloin all over with the hoisin sauce, just bathe the thing with the sauce. Roast until an instant-read thermometer inserted in the center registers 125° for medium-rare, about 30-40 minutes. Transfer the roast to a cutting board and tent loosely with foil. Let it rest while you do the mushrooms.
- Heat the skillet (that you saved) over medium-high heat. Add the mushrooms and the scallion WHITES, garlic, ginger, the 1 1/2 teaspoons salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry (or rice wine) and cook until almost all the liquid has evaporated, about 2 minutes.
- Slice the roast and serve with the mushroom mixture.
- **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.
Nutrition Facts : Calories 668.3, Fat 36, SaturatedFat 12.8, Cholesterol 130.4, Sodium 777.4, Carbohydrate 27.1, Fiber 4.4, Sugar 9.9, Protein 41.7
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