Adam Liaw’s hoisin chilli beef
The sweetness of hoisin sauce is balanced with a kick of chilli in this simple stir-fry.
Ingredients
4 tbsp vegetable oil
2 garlic cloves, peeled and sliced
2 slices ginger
1 large red chilli, sliced
1 red onion, cut into thin wedges
1 red capsicum, sliced
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp cornflour mixed with ¼ cup of cold water
1 tbsp chilli oil (optional)
BEEF AND MARINADE
500g beef topside, very thinly sliced
½ tsp cornflour
1 tsp sesame oil
1 tsp soy sauce
1 tsp Shaoxing wine
¼ tsp baking soda
Method
Step 1
Combine the beef with the marinade ingredients and set aside for 10 minutes.
Step 2
Heat a wok over high heat and add 3 tablespoons of the vegetable oil. Stir-fry the beef in 2 batches until browned, then remove from the heat. Set aside the beef, rinse out the wok and return it to the heat.
Step 3
Add the remaining vegetable oil to the hot wok and add the garlic and ginger. Fry for a few seconds, then add the chilli, onion and capsicum and toss for a minute, until the vegetables soften.
Step 4
Return the beef to the wok, add the hoisin sauce and soy sauce and toss to combine. Add a little of the cornflour mixture and toss to thicken any sauces in the wok. Transfer to a serving plate and drizzle with chilli oil (if using). Serve with rice.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
