3
Pineapple juice and sticky hoisin create a pleasingly sweet sauce, reminiscent of our favourite takeout dishes.
3 tbsp hoisin sauce
1/2 cup pineapple juice
1/2 tsp garlic powder
1/4 to 1/2 tsp hot-red-chili flakes
generous pinches salt
generous pinches pepper
375 g stir-fry beef strips
2 large carrots
250 g green beans
41643 medium red onion
2 tsp cornstarch
vegetable oil
1/4 tsp dark sesame oil
1/4 cup chopped basil or cilantro
In a medium bowl, stir hoisin with pineapple juice, garlic powder, chili flakes, salt and pepper. Add beef strips and toss to evenly coat. Slice carrots into thin rounds. If using green beans, trim stems. If using asparagus, snap off tough ends and slice into 1-in. (2.5-cm) pieces. Slice onion into thin strips.
Drain beef well, saving the hoisin mixture. Stir in cornstarch until it's dissolved. Lightly coat a large frying pan with vegetable oil and set over high heat. When oil is hot, add beef. Stir often until no pink remains, 2 to 3 min. Stir in hoisin mixture. Add carrots, beans and onion. Cover, reduce heat to medium, and stir occasionally until vegetables are done as you like, 3 to 5 min. Stir in sesame oil and sprinkle with cilantro. Great over steamed rice or egg noodles.
Calories 212, Protein 20g, Carbohydrates 21g, Fat 5g, Fibre 3g, Sodium 280mg.