"Hoisin sauce is a key flavor component in sauces and glazes in many Asian-inspired dishes. Made from soybean paste, garlic, chilis, and various spices, this all-in-one ingredient is salty, sweet, and spiced at the same time. In this super-fast recipe, we mix half of the hoisin into the stir-fry and spoon the rest over the finished product for an elegant finish."
Ingredients
1 cup jasmine rice
Bunch, scallions
2 cloves garlic
Bunch, basil
1 small piece ginger
10 ounces stir-fry steak
2 tablespoons soy sauce
1/4 cup hoisin sauce
Directions
In a small pot, combine the rice, 2 cups of water, and a big pinch of salt. Heat to boiling on high, then cover and reduce the heat to low. Simmer 15 to 20 minutes, or until the liquid is absorbed and the rice is cooked through. Fluff the finished rice with a fork.
While the rice cooks, wash and dry the fresh produce. Slice the scallions. Peel and roughly chop the garlic. Peel and mince the ginger. Pick the basil leaves off the stems. Thinly slice the steak.
In a large pan, heat some oil on high until hot. Add the sliced beef and season with salt and pepper. Cook 2 to 3 minutes, or until browned, stirring occasionally. Transfer the stir-fried beef to a plate, leaving behind any juices in the pan.
In the same pan used for the beef, add a little more oil and heat it on medium-high. Add the garlic and ginger; cook for about 30 seconds, or until fragrant. Stir in the soy sauce, half of the hoisin sauce, half of the scallions and half of the basil. Cook 2 to 4 minutes, or until the vegetables are softened and coated in the sauce. Add the stir-fried beef back to the pan and cook until heated through and coated in the sauce. Remove from heat.
Divide the rice between 2 plates. Top each with the beef stir-fry. Garnish each with the remaining basil, hoisin sauce and scallions. Enjoy!
This recipe is an adaptation from Blue Apron.
