Zesty Hoisin Chili Beef
with Sweet Bell Pepper and Chow Mein
Chow mein noodles make the base of this fantastic stir-fry! These are popular egg noodles in Asian cuisine, particularly in stir-fries. Tonight they are paired with juicy beef and a sweet and salty sauce. Don't be afraid to slurp and enjoy each bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Beef Strips
12 g
Garlic
60 g
Ginger
113 g
Onion, sliced
4 tbsp
Sweet Chili Sauce
4 tbsp
Hoisin-Soy Sauce Blend
(Contains Sesame, Soy, Sulphites, Wheat)
227 g
Sugar Snap Peas
160 g
Sweet Bell Pepper
400 g
Chow Mein Noodles
(Contains Wheat)
2 tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* In a large pot, add 10 cups hot water. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Peel, then finely grate 2 tbsp ginger. Core, then cut bell peppers into 1/4-inch slices. Cut stems off sugar snap peas, if needed. Pat beef dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper.
Heat a large non-stick pan (or a large wok) over medium-high heat. When the pan is hot, add 2 tbsp oil, then onions, sugar snap peas and peppers. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Transfer to a plate and set aside.
To the same pan, add 1/2 tbsp oil and half the beef. Cook, stirring occasionally, until browned, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and repeat with another 1/2 tbsp oil and remaining beef. Meanwhile, in a medium bowl, whisk together cornstarch and 1 1/2 cups cold water. Whisk in hoisin-soy sauce, rice vinegar and sweet chili sauce. Set aside.
To boiling water, add chow mein noodles. Cook, uncovered, until tender, 1-2 min. Drain, then return to the same pot, off heat. Add 2 tsp oil and gently toss to coat. Set aside.
When second batch of beef is done, return beef and veggies to the same pan. Add garlic and ginger. Cook, stirring together, until stir-fry is warmed through, 1-2 min. Add sauce from the medium bowl. Stir until sauce slightly thickens and veggies are coated, 1-2 min.
Divide noodles between bowls and top with beef stir-fry.
