Hoisin beef

Name: Hoisin beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil; 2 x 300g packs stir-fry veg mix; 225g pack dried instant rice noodles - we used Mama Vermicelli; 3 rump steaks, fat removed and beef sliced into 1cm (1/2in) wide strips; 3 tbsp. hoisin sauce; 2 tbsp. sesame seeds

Perfect for when you want dinner in a flash, this beef stir-fry has just 5 ingredients

By The GH Kitchen TeamPublished: 25 September 2015

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Food, Cuisine, Dish, Recipe, Meat, Beef, Ingredient, Mongolian beef, Bulgogi, Plate,

Cooking Notes: about 10min

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Yields:

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Ingredients

2 Tbsp. vegetable oil
2 x 300g packs stir-fry veg mix
225g pack dried instant rice noodles - we used Mama Vermicelli
3 rump steaks, fat removed and beef sliced into 1cm (1/2in) wide strips
3 Tbsp. hoisin sauce
2 Tbsp. sesame seeds

Directions

1. Step 1
  Heat 1tbsp oil in a large wok or frying pan over high heat. Add the vegetables, season well, and stir-fry for 3-5min until tender.
2. Step 2
  Meanwhile, put the noodles into a large heat-proof bowl and cover with freshly boiled water from the kettle and set aside for 3min. Drain.
3. Step 3
  Tip cooked noodles on to a serving platter and top with the vegetables. Cover with foil to keep warm.
4. Step 4
  Return the wok/frying pan to high heat and add 1tbsp oil. Fry the steak strips for 1min, then add the hoisin sauce and 50ml (2fl oz) water. Simmer for 30sec then spoon beef mixture over the vegetables. Scatter over the sesame seeds and serve.
  
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GH Tip

Make sure your beef is sliced before you start cooking your vegetables.

Per Serving:

Calories: 559
Fibre: 5 g
Total carbs: 60 g
Sugars: 12 g
Total fat: 16 g
Saturated fat: 4 g
Protein: 41 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time