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Hoisin Beef and Pepper Stir-Fry

16 Ratings
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Serves: 4 (1 cup beef plus 1 cup rice each)

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All you need:

  • 12 ounces 100% Natural Angus Reserve beef sirloin
  • 3 tbsp Hy-Vee reduced-sodium soy sauce, divided
  • 1 tsp Hy-Vee cornstarch
  • 3 tbsp dry sherry*
  • 2 tbsp hoisin sauce
  • 2 tbsp water
  • 1 tbsp grated fresh ginger or 1/2 tsp Hy-Vee ground ginger
  • 2 cloves garlic, minced
  • 1 tsp Hy-Vee granulated sugar
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp Hy-Vee canola oil, divided
  • 3 red, yellow, and/or green bell peppers, cut into bite-size chunks
  • 4 c. hot cooked brown rice

All you do:

  1. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Toss beef with 1 tablespoon soy sauce and cornstarch; set aside for 10 minutes.
  2. Meanwhile, for sauce, in a small bowl stir together remaining 2 tablespoons soy sauce, sherry, hoisin sauce, water, ginger, garlic, sugar and crushed red pepper.
  3. In a wok or large skillet, heat 2 teaspoons oil over medium-high heat. Add beef strips to hot wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok. Add remaining oil to center of hot wok. Add bell peppers; cook and stir for 2 to 3 minutes or until peppers are crisp-tender. Push peppers from center of wok.
  4. Add sauce mixture to center of hot wok. Cook and stir until thickened and bubbly. Push beef and peppers toward center of wok; cook and stir 1 minute more or until heated through. Serve immediately over rice.
  5. *Note: Consult with a wine & spirits expert at your local Hy-Vee for a good dry sherry to use. Avoid anything labeled “cooking sherry,” as it is generally inferior and may be pre-seasoned in ways that won’t enhance the flavors in your stir-fry.

Daily Values:

8% vitamin A 4% calcium
120% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 440 Protein: 25g
Carbohydrate: 58g Saturated Fat: 2.5g
Cholesterol: 55mg Sodium: 800mg
Dietary Fiber: 5g Sugar: 8g
Fat: 11g Trans fats: 0g
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