jglass
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Beef and Peppers in Hoisin Sauce
SERVES 2 -3
1 tablespoon olive oil
1 onion, finely chopped
6 ounces sirloin steaks, cut in very thin strips
1/2 teaspoon five-spice powder
4 ounces water chestnuts, sliced
1 red bell pepper, seeded and cut into thin strips
1/2 teaspoon garlic, crushed
1 green bell pepper, cut in thin strips
2 tablespoons hoisin sauce
1/2 cup beef broth
1 tablespoon cornstarch
Heat the oil in a wok or large frying pan.
Stir fry beef until brown lightly.
Add peppers, onion, and stir fry for two to three minutes.
Add seasoning, water chestnuts, garlic puree, hoisin sauce, and stir fry for 1 minute.
Add the corn starch to beef broth.
Slowly stir the broth into the stir fry to thicken.
Serve over rice or noodles.
SERVES 2 -3
1 tablespoon olive oil
1 onion, finely chopped
6 ounces sirloin steaks, cut in very thin strips
1/2 teaspoon five-spice powder
4 ounces water chestnuts, sliced
1 red bell pepper, seeded and cut into thin strips
1/2 teaspoon garlic, crushed
1 green bell pepper, cut in thin strips
2 tablespoons hoisin sauce
1/2 cup beef broth
1 tablespoon cornstarch
Heat the oil in a wok or large frying pan.
Stir fry beef until brown lightly.
Add peppers, onion, and stir fry for two to three minutes.
Add seasoning, water chestnuts, garlic puree, hoisin sauce, and stir fry for 1 minute.
Add the corn starch to beef broth.
Slowly stir the broth into the stir fry to thicken.
Serve over rice or noodles.