Spicy Hoisin Beef Stir-Fry over White Rice

Spicy Hoisin Beef Stir-Fry

over White Rice

30 MIN
4 Servings
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    From the Test Kitchen

    Tender bites of beef, bok choy, and peppers are quickly brought together with an irresistible sauce of sweet hoisin, spicy sambal, and more to create this dish. The flavorful medley is complemented by a fragrant bed of garlic rice.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Spicy Hoisin Beef Stir-Fry over White Rice
    Title
    • 18 oz Thinly Sliced Beef
    • 1 cup Long Grain White Rice
    • ½ lb Sweet Peppers
    • 2 Scallions
    • 15 oz Baby Bok Choy
    • 2 cloves Garlic
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Hoisin Sauce
    • ⅓ cup Soy Glaze
    • ¼ cup Cornstarch
    • 1 Tbsp Rice Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the hoisin sauce, soy glaze, vinegar, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    Coat & cook the beef
    4 Coat & cook the beef

    Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until just cooked through.

    Finish & serve your dish
    5 Finish & serve your dish

    Add the cooked vegetables and sauce to the pan of cooked beef. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef, vegetables, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the hoisin sauce, soy glaze, vinegar, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    4 Coat & cook the beef

    Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until just cooked through.

    Coat & cook the beef
    Finish & serve your dish
    5 Finish & serve your dish

    Add the cooked vegetables and sauce to the pan of cooked beef. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef, vegetables, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!

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