Hoisin Beef Stir‑Fry with Shiitake Mushrooms

Ingredients

• 2 cloves garlic
• 15 g ginger root
• 1 small red chili pepper
• 1 tsp Sesame oil
• 2 tbsp rice vinegar
• 6 tbsp soy sauce
• 600 g beef fillet
• 150 g shiitake mushrooms
• 450 g baby bok choy
• 4 Spring Onions
• 5 g bean sprouts (about 1 handful)
• 1 long red chili pepper
• 2 tbsp peanut oil
• 4 tbsp hoisin sauce
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the garlic and ginger. Clean, wash, and finely chop the small red chili pepper. Mix all with sesame oil, 1 tbsp rice vinegar, and 3 tbsp soy sauce.

2. 2.

   Pat the beef fillet dry, slice into thin strips, mix with the marination and cover for at least 3 hours in the refrigerator.

3. 3.

   Meanwhile clean the mushrooms and trim stems. Wash the bok choy, pat dry, halve or separate leaves. Clean spring onions, wash, cut lengthwise and chop into pieces. Rinse bean sprouts and pat dry. Clean the long red chili pepper, wash, and slice lengthwise into thin strips.

4. 4.

   Heat 1 tbsp peanut oil in a wok or skillet. Cook the beef in batches over high heat for about 5 minutes, then remove.

5. 5.

   Add remaining oil to the wok. Stir‑fry mushrooms, spring onions, and bok choy over high heat for 2–3 minutes. Deglaze with 60 ml water and cook everything for about 5 minutes over medium heat. Add beef, hoisin sauce, remaining rice vinegar, and the rest of soy sauce; simmer for 3 minutes. Stir in bean sprouts and season with salt and pepper.

6. 6.

   Sprinkle the stir‑fry with chili strips and serve immediately.