Friday, February 25, 2011

Hoisin Beef with Rice Noodles

Seriously, you can whip this out in almost no time.  The one day I had thawed out beef and really wanted to cook, but it was already 11:30 pm and I didn't want to stay up too terribly late because I had to be up for class the next morning.  It probably only takes about 20 minutes, give or take.

Hoisin sauce is a sweet yet spicy sort of Chinese barbecue sauce.  It's a soy-based sauce seasoned with vinegar, ginger, chili, and other spices including licorice.  Since it's kind of thick, I tend to dilute it down with rice vinegar since it adds more flavor than just plain water.  You can pick up ready made hoisin in just about any supermarket that has even a tiny Asian section, since it is quite popular.  It makes a great sauce for a quick stir-fry, as you really don't need to add much to it.

Hoisin Beef with Rice Noodles


4 oz. beef
2 scallions
handful of snow peas, trimmed
1 clove garlic
1/8 shallot (or use your favorite onion)
4 tsp. hoisin sauce
2 tsp. rice vinegar
vegetable oil
rice stick noodles--one serving
sesame seeds (optional)

Heat a pot of water to a boil, then add the rice stick noodles.  Cook according to package directions.  Drain and set aside.  (Don't leave them sit out of water for terribly long or they will stick to one another in a giant mass.)

Mince the shallot and garlic.  Heat a little oil in a pan, then add the garlic and shallot.  Saute until the garlic has browned slightly and the shallot is softened.  Cut the beef into thin slices, then add to the pan.  Cook until the beef is no longer raw.

Chop the scallions into 1/2 in. pieces on the diagonal, and cut the snow peas in half on the diagonal.  Add the vegetables to the pan and stir-fry an additional 1-2 minutes.

Mix the hoisin and vinegar together.  Add to the pan and stir until everything is coated in the sauce.

To serve, place the rice noodles on a plate.  Spoon the stir-fry over the noodles and sprinkle with sesame seeds.

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