Hoisin Beef and Pepper Stir-Fry
Servings and Ingredients
|12 oz. 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 clove(s) garlic, minced|
|1 tsp. Hy-Vee granulated sugar|
|¼ tsp. Hy-Vee 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|
Things To Grab
- Large bowl
- Small bowl
- Wok or large skillet
- 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.
- 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.
- 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.
- 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.
440 Calories per serving
1 cup beef plus 1 cup rice
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 800mg
- Total Carbohydrates: 58g
- Protein: 25g
Vitamin A 8%
Vitamin C 120%