Hoisin Beef with Lime and Snowpeas
Photography by Manja Wachsmuth.
Once the chopping is done, a stir fry is a very quick meal to put together. It’s important to keep the wok or sauté pan very hot otherwise the meat will start to stew in its juices and will be tough.
Serves: 4
INGREDIENTS
400 grams beef schnitzel
sea salt and freshly ground pepper
vegetable oil
sesame oil
Vegetables
3 cups thinly sliced cabbage (I used red and green cabbage)
2 carrots, cut into thin matchsticks
1 red capsicum
2 spring onions
100 grams snowpeas
Sauce
1 teaspoon cornflour
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 tablespoon kecap manis
1 tablespoon sweet chilli sauce
2 teaspoons grated fresh ginger
To serve
hot cooked rice
toasted sesame seeds
METHOD
Beef: Trim the beef of any fat and sinew. Place between two sheets of plastic wrap and pound until wafer thin. Cut into 2 cm wide strips and season.
Sauce: Put the cornflour in a bowl and stir in a of the little lime juice until smooth. Add the remaining ingredients and lime juice and set aside.
Vegetables: Thinly slice the capsicum, spring onions and snowpeas.
To cook: Heat one teaspoon of each of the oils in a wok or large sauté pan until very hot. Add the beef in small batches and cook for a few seconds each side, transferring to a plate as it’s cooked.
Add a little more oil and add the cabbage, carrots and capsicum. Cook for 2-3 minutes turning constantly then add the spring onions and snowpeas and cook until the vegetables are crisp tender. Give the sauce a stir then add to the pan and combine with the vegetables. Return the beef and any meat juices to the pan and cook for 1 minute.
To serve: Place the rice on plates and top with the beef. Scatter with sesame seeds and serve immediately. Serves 4
Pantry note: Kecap Manis (pronounced KETCH-up MAH-niss) is a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. Available from some supermarkets in the international section, or from Asian food stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!