Tonight in the Chalke household/kitchen was hoisin beef stir fry, that I found in the latest edition of Bella magazine if you’re in the UK. This entire meal is 388 calories (without rice) and is packed full of flavour! If you didn’t want to do rice on the side like we did, you could go for noodles or toasted pita breads, both would probably work just as well.
This recipe was super easy to follow, and I’m all about that pak choi life right now. If you haven’t tried it, you need to, it’s delicious!
What you’ll need to make this:
🌸 1 tsp sesame oil
🌸 1 fresh red chilli finely chopped (we used 2)
🌸 2 cloves of garlic crushed
🌸 1 tsp finely grated fresh ginger
🌸 80ml Chinese cooking wine or dry sherry
🌸 80ml soy sauce
🌸 800g beef strips (we used frying steak)
🌸 100g Fresh shiitake mushrooms
🌸 500g pak choi halved
🌸 4 spring onions
🌸 60ml Water
🌸 60ml hoisin sauce
🌸 1 fresh long red chilli sliced thinly
1. Combine the sesame oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce in a large mixing bowl. Add the beef and stir to coat in the marinade. Cover and chill for 3 hours (ideally overnight!)
2. Heat half the peanut oil in a wok over high heat. Stir fry the undrained beef mixture, in batches until the beef is browned all over & just cooked through. Remove from wok.
3. Heat the remaining peanut oil in the wok and stir fry the mushrooms, pak choi, onion and the water. Cover and cook for 5 mins or until the vegetables are tender.
4. Return the beef to the wok with the hoisin, pak choi and remaining soy sauce. Stir fry until the pak choi leaves are just wilted. Serve the stir fry with the thinly sliced chilli. (We added sesame seeds to ours too!)
This takes around 35-40 minutes in total to cook and serves 4 people, although Tazmyn and I easily finished it off.
Out of 5 stars: ⭐️⭐️⭐️⭐️⭐️
I hope you’ve enjoyed this recipe! Tomorrow is gnocchi so look out for that!
Lots of love,
Mrs Chalke xx