Hoisin beef stir-fry

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10 min


4 servings

* PLUS Cooking time: 5 minutes
Hoisin beef stir-fry

Andreas Trauttmansdorff


  • 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 pinch salt
  • generous pinch ground black pepper
  • 375 g beef stir-fry strips , or top sirloin steak cut into strips
  • 2 large carrots
  • 250 g green beans , or 1/2 bunch asparagus
  • 1/4 medium-size red onion
  • 2 tsp cornstarch
  • vegetable oil
  • 1/4 tsp dark sesame oil , optional
  • 1/4 cup chopped fresh coriander , or basil (optional)


  • In a medium-size 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-inch (2.5-cm) pieces. Slice onion into thin strips.
  • Drain beef well and save hoisin mixture. Stir cornstarch into hoisin mixture until 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 minutes. 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 minutes. Stir in sesame oil and sprinkle with coriander. Great over steamed rice or egg noodles.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 20.4 g,
  • Carbohydrates
  • 21.4 g,
  • Fat
  • 5.1 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 280 mg.

Pineapple juice and sticky hoisin sauce (sold in jars in most supermarkets) create a sweet sauce reminiscent of our favourite takeout dishes. If you have the time, let the meat marinate 20 minutes or so before cooking. The juice does an amazing job of tenderizing the meat.