Better Than Takeout Hoisin Ginger Crispy Beef
This fakeaway Asian crispy beef is sooo good! I honestly find making takeout food at home so much better because it’s way cheaper and I know exactly what is going into my food (you’d be surprised how much oil and sugar are normally in takeout meals). This recipe is easy to make and is such a crowd-pleaser.
Ingredients
250g beef flank or chuck steak
1/2 tsp salt
1/4 tsp pepper
2 tbsp corn starch
Canola or sunflower oil for frying
100g mini peppers
1 head of broccoli
1 tsp fresh ginger (diced)
1 tbsp olive oil
3 tbsp Hoisin sauce
1 tbsp soy sauce
Method
Cut the beef into thin slices, then add it to a bowl and season with salt, pepper, and cornstarch. Toss to coat evenly.
Heat a generous amount of oil in a pan and fry the beef strips until golden (about 2 minutes on each side). Do it in batches, making sure not to overcrowd the pan.
Once the beef strips are fried, place them on a plate lined with kitchen towel to soak up any excess oil.
Wash, deseed, and cut the peppers into thin strips. Cut the broccoli into individual florets.
In a separate pan, add the vegetables with a splash of water, and bring to a medium heat with the lid on to lightly steam them for about 8-10 minutes.
Once the water has evaporated, add the olive oil and ginger and fry for 2 minutes for some colour on the veg. Then set aside on a plate.
To the same pan as the veg, add the Hoisin sauce, soy sauce, and a splash of water to thin it out. Bring the sauce to a gentle simmer and let it thicken until it coats the back of a spoon.
Add the beef and the veg to the sauce and toss to coat well.
Serve with noodles, rice, or even just as is. Enjoy!