Hoisin Beef and Vegetable Stir-fry

Chinese food is relatively simple if you have the right ingredients, which you can most likely pick up at your local grocer for a few dollars. Once you have all of your ingredients prepared, the cooking process only takes a few minutes. Make sure the pan is hot to keep beef tender. Put your rice on ahead of time so everything is ready to go once the beef has cooked.

Serves: Four
Time: 20 minutes plus 30 minutes to marinate


  • 4 tablespoons vegetable oil
  • 750g rump steak, cut into thin strips
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame oil
  • 1 onion, thickly sliced
  • 1 red capsicum, sliced
  • 2 cups broccoli florets, blanched
  • 3 cloves garlic, crushed
  • 1–2 teaspoons chilli paste
  • 3/4 cup hoisin sauce
  • 1/2 cup water
  • Rice to serve

Marinate sliced beef with the soy sauce, sesame oil and 1 teaspoon of the chilli paste (optional) for at least 30 minutes.

In a wok or large frying pan, heat half of the vegetable oil over a high heat. Cook the strips of beef for 2-3 minutes and then remove from pan and set aside.

Heat the remaining oil and add the onion and chilli paste, stir-frying for a minute, followed by the garlic, capsicum and blanched broccoli. Stir the mixture as it cooks, waiting until the onions become translucent, about 3-4 minutes.

Add in the most of the hoisin sauce and the beef strips. See if you need more hoisin sauce and add the rest if necessary. Add the water a little at a time to thin out the sauce. Stir-fry for 2 more minutes, serving with white or brown rice.

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Written by bro


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