beef stir-fry Archives - Lovonis Lark

thai pineapple beef stir-fry

March 26, 2025

For when you want dinner done fast Thai Pineapple Beef Stir-Fry delivers on flavor, speed & texture. Ground beef saves time – no chopping! I use frozen pineapple chunks. This means you can enjoy fresh pineapple but without having to peel, core & chop. The sauce is a combination of typical Thai flavors: red curry […]

hoisin beef & snow pea stir-fry

July 28, 2024

Hoisin Beef & Snow Pea Stir-Fry comes together in minutes. It’s a little sweet with some crunch from waterchestnuts & the snow peas. Such a perfect weeknight meal if you’re a little time poor. If you’ve ever made a stir-fry before you know’ll to have all your ingredients prepped and ready to go – even […]

Hoisin Beef & Snow Pea Stir-Fry

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 739kcal

12 dried Chinese dried mushrooms shiitake or such similar, available from most grocery stores in the Asian aisle or Asian markets
1 tablespoon canola oil or any neutral tasting oil, plus extra
1 1/4 lbs very thinly sliced beef see intro
1 teaspoons ground black pepper
4 garlic cloves minced
3 tablespoons finely grated ginger
8 oz snow peas topped and tailed
8 oz can 5 oz drained sliced water chestnuts, drained
8 green onions trimmed and cut into 1-inch lengths
Sesame seeds or pine nuts for garnish optional
Steamed jasmine rice to serve optional

HOISIN SAUCE

1/3 cup beef broth
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
2 teaspoons cornstarch cornflour
1 teaspoon crushed red peppers chili flakes
1 teaspoon sesame oil

To make the sauce:

Combine all the ingredients in a small measuring jug or bowl.
Place mushrooms in a small heatproof bowl. Cover completely with boiling water. Let stand for 30 minutes to soften; drain. Remove and discard the stems from the mushrooms; halve caps. Set aside.
Add 1 tablespoon to a hot wok or large frying pan set over high heat. Add one-third of the beef. Stir-fry 2 to 3 minutes until browned; remove from wok. Repeat with remaining beef in two batches so as not to overcrowd the pan. Remove all the beef from the wok.
Add a teaspoon or two of oil to the same wok. Add garlic, ginger, snow peas, water chestnuts and mushrooms. Stir-fry for 1 to 2 minutes until the peas are bright and crisp. Add the beef. Give the sauce mixture a stir and add to the wok. Stir-fry for 1 to 2 minutes until hot and peas are just cooked.
Add the green onions and stir-fry 1 minute until bright and still a little crisp. Serve on a bed of steamed rice. Sprinkle with sesame seeds.

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