Please forgive me. I have been posting a lot about stir fry recipes lately. That’s what happens when I stopped planning my blogging content and go with the flow. That’s so 80s of me! I can only hope that you’re still with me on my stir fry journey.
I have been doing a lot traveling for the past few weekends which are normally used for planning my meals for the week. In the absence of meal planning, I resorted to what I do best and instinctively: stir fry.
Some of you may feel that I used pretty similar ingredients in my stir fry with some slight variations. Well, that’s home cooking in real life. Having said that, it does not mean you’re in a rut. With a limited fridge and pantry space, it pays to be sensible with what you buy. Plus, if you only stock what you use frequently, that means you are less likely to have food wastage, no?
My next stir-fry is a little different from the past posts. In addition to the usual suspects of ginger, garlic, sesame oil and soy sauce, I have added 5 spice powder and hoisin sauce. I have used the similar combination to make roast chicken which will be featured some time in the future. Until then, please enjoy this one-pan dish. It is an easy way to have your vegetables and meat all in one.
Stir-Fried Beef with Five Spice, Hoisin Sauce & Vegetables Recipe
What you’ll need to serve 2 to 3 people:-
- 2 tsps grated ginger *
- 1 clove of garlic, peeled & grated
- 300g beef, sliced
- 1/2 tsp + a pinch salt **
- 1 tsp sesame oil
- 1/2 tsp five spice powder
- freshly milled black pepper
- Cooking oil
- 300g asparagus, trimmed & sliced diagonally
- 150 sugar snaps, trimmed
- 2 tbsps hoisin sauce
- 5 tbsps water ***
- Soy sauce to taste
- Toasted sesame seeds as garnish *optional*
Marination time: 20 minutes
* 1 tsp to marinate the beef; 1 tsp to be added in the stir-fry
** 1/2 tsp to marinate the beef; a pinch to add into the stir-fry
*** 3 tbsps to be added with the hoisin sauce; 2 tbsps to cook the vegetables
Marinate the beef: Combine 1 tsp grated ginger, grated garlic, beef, 1/2 tsp salt, sesame oil, five spice powder and black pepper in a bowl. Mix well and set aside for the beef to marinate for at least 20 minutes. In the meantime, prepare the asparagus and sugar snaps; also mix the hoisin sauce with 3 tbsps water.
Stir-fry: Add cooking oil to a large stir fry pan and brown the beef over high heat until 80-90% cooked. Set aside on a plate. In the same pan, add the remaining grated ginger and saute until aromatic over medium heat. Add asparagus, sugar snap and 2 tbsps of water with a pinch of salt. Saute until the vegetables are slightly softened and turned into vibrant green. Return the beef to the pan including the juices, and then add the hoisin sauce and water mixture. Mix well. Check for taste and add soy sauce to taste. Cook until the sauce is heated through. Sprinkle some toasted sesame seeds if using. Serve immediately with rice.
Stephanie @ PlainChicken says
This looks phenomenal. I’m making it this weekend!
150 sugar snaps? Sounds like quite a lot. The recipe does sound wonderful, though.
Yeah, this is a vegetable heavy dish. Beef is the sidekick. 🙂
Sara @ Dear Skim says
*snaps* I love dishes like this where there are a ton of veggies and just enough meat to make it seem like a full and complete meal. And I’m sure you could add in a combination of other vegetables! Sounds delightful.
Chung-Ah | Damn Delicious says
I’m definitely going to have to skip the take-out on Friday night and make this right at home!
Dish looks delicious. What type of beef did you use and what is five spice? I am in the states and don’t recall seeing five spice at the grocery store. What is in it? I know sometimes we carry different ingredients.
plasterers bristol says
This sounds really nice recipe. Thanks for putting this up. Will be giving this a go.