On Luck's Hoisin Pepper Steak Stir-Fry recipe

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Ingredients

1 pound beef tenderloin, sliced across the grain
¼ cup hoisin sauce, or to taste
2 tablespoons sesame oil
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
1 green bell pepper, sliced into strips
1 medium onion, sliced into strips
½ (8 ounce) package sliced fresh mushrooms
1 tablespoon cornstarch
½ cup beef stock, divided
1 teaspoon toasted sesame seeds

Nutrition Info

385.2 calories
carbohydrate: 14.8 g
cholesterol: 95.6 mg
fat: 20.6 g
fiber: 1.8 g
protein: 33.9 g
saturatedFat: 6 g
servingSize: -
sodium: 334.5 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Paint beef strips with hoisin sauce, let marinate at least 1 hour, or overnight.

  2. Heat a wok or large skillet over medium-high heat. Add oil. Saute ginger and garlic for 5 seconds. Add bell pepper, onion, and mushroom. Cook and stir until vegetables are lightly tender, 3 to 5 minutes. Set aside in a bowl.

  3. Add beef strips to the hot wok. Saute to desired doneness, for rare, cook until browned on the outside and red in the center, about 2 minutes per side.

  4. Mix cornstarch with 1/2 of the stock in a small bowl.

  5. Add the vegetables to the steak in the wok, pour in remaining stock. Stir for a few minutes and add the cornstarch mixture. Cook and stir until thickened and bubbly, 3 to 5 minutes. Sprinkle sesame seeds on top to serve.

Recipe Yield

4 servings

Recipe Note

This pepper steak stir-fry is how I remember it was at a Chinese restaurant that I worked at while in college. Just onion and green pepper, but I've been known to add fresh mushrooms. Serve on a bed of rice.

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