Hoisin beef and shiitake stir-fry

4 - 7
PersonalPoints™ per serving
Total Time
13 min
Prep
8 min
Cook
5 min
Serves
4
Difficulty
Moderate
A vegetable-packed beef stir-fry is an easy—and fast—weeknight dinner option that saves time while still delivering big on flavor. Because stir-frying is such a quick cooking method requiring constant stirring and tossing, it’s important to have to have all of your ingredients prepped before you start cooking. Also, because stir-frying happens at a high heat, you need to cook with an oil that has a high smoke point (the temperature at which an oil will burn and begin to break down), such as peanut oil. Sesame oil has a lower smoke point, which is why it’s stirred in at the end, adding flavor without burning. If you’d like even more vegetable variety, add sliced red bell pepper, small broccoli florets, watercress sprigs, or sliced celery along with the mushrooms in step 3.

Ingredients

Snow peas

1 cup(s), trimmed

Fat-free beef broth

cup(s)

Cornstarch

1 tsp

Peanut oil

1 Tbsp, or canola oil

Uncooked red onion(s)

1 large, thinly sliced

Garlic clove(s)

2 medium clove(s), minced

Red pepper flakes

tsp, or to taste

Dried shiitake mushroom(s)

4 oz, stems removed and caps thinly sliced

Uncooked lean beef round

8 oz, trimmed and cut into long, thin strips (1/2 pound)

Hoisin sauce

2 Tbsp

Dark sesame oil

½ tsp

Long grain cooked brown rice

2 cup(s), hot

Instructions

  1. Bring a large saucepan of water to a boil over high heat. Add the snow peas and cook until crisp-tender and bright green, about 4 minutes. Drain, then rinse under cold running water to stop the cooking. Drain on paper towels.
  2. Stir together the broth and cornstarch in a small bowl until smooth.
  3. Heat the peanut oil in a wok or large deep skillet over medium-high heat. When a drop of water sizzles in the pan add the onion, garlic, and red pepper flakes; stir-fry until the onion is softened, about 4 minutes. Add the mushrooms and stir-fry until they begin to soften, about 2 minutes. Add the beef and stir-fry just until no longer pink, about 2 minutes. Re-stir the cornstarch mixture and add to the wok along with the hoisin sauce and snow peas; stir-fry until the sauce bubbles and thickens, about 1 minute longer. Remove the wok from the heat and stir in the sesame oil. Serve with the rice. Yields 1 cup per serving.