Garlic Hoisin Beef

It’s been a while since I’ve tried an Asian dish, and my wok was getting a little dusty. Thus, this spicy beef dish is for you. One thing I’ve noticed with wok dishes is that you need to have everything chopped, mixed and stationed before you start heating up the wok. Oil, if left unchecked in a wok, tends to start popping and making a mess out of a serene experience. Plus, the dish cooks quickly,so you want to be prepared.


This dish needs to be made in two stages, first the sauce, then the mains.


  • 3 tbsp olive oil
  • ¾ cup hoisin sauce
  • 1½ tbsp sugar
  • 1½ tbsp soy sauce
  • ½ cup water
  • 3 tbsp sliced green onions (white parts only)
  • 2 tbsp minced garlic
  • 1 tsp crushed red pepper flakes

In a mixing bowl, whisk together hoisin, sugar, soy sauce, and water. In a separate bowl, store green onions, garlic, and pepper flakes. Heat a wok over medium-high heat. Add oil and heat for 30 seconds. Add green onion mixture to hot oil and sauté for 15-30 seconds, stirring constantly until fragrant. Stir in sauce mixture and bring to a boil. Boil for 1-2 minutes to thicken. Remove from heat and pour into a bowl for later. Wipe out wok for next part.


  • 2½ tbsp olive oil
  • 1 red bell pepper, julienned
  • 1 medium sweet potato, halved lengthwise, then sliced ¼ inch thick
  • 1/3 cup water
  • 5 oz. snow peas
  • 3 green onions, sliced (greens parts only)
  • 1 lb thin-cut sirloin, cut into strips

Make sure that all the ingredients are chopped and ready before heating the wok. Heat 2 tablespoons of the oil in the wok over high heat for 30 seconds. Add beef and stir-fry until cooked through. Drain wok and set cooked beef aside for later. Wipe wok dry and heat remaining olive oil over medium-high heat.  Add bell pepper and cook, stirring constantly for 30 seconds. Add water and sweet potato. Cover and steam for 7 minutes, stirring occasionally. Add snow peas and green onions and cook for 1-2 minutes. Add sauce from above and increase to heat to high. Once the sauce is bubbling, add beef and cook until heated through. Serve immediately over steamed white rice.

Makes 4-6 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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