Beef stir-fry with hoisin sauce

This beef stir-fry recipe packs a serious flavour punch! Chilli and soy marinated beef is cooked to perfection with Asian greens and hoisin sauce to create a delicious, easy family meal

By Jennene Plummer
  • 20 mins preparation
  • 15 mins cooking
  • 3 hrs marinating
  • Serves 4
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  • 1 teaspoon sesame oil
  • 1 fresh small red Thai chilli, finely chopped, plus 1 extra sliced (see recipe tip)
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, finely grated
  • 1/3 cup Shaoxing (Chinese rice wine)
  • 1/3 cup soy sauce
  • 750 gram stir-fry beef strips
  • 1 tablespoon peanut oil
  • 500 gram choy sum, halved
  • 100 gram fresh shiitake mushrooms, thinly sliced
  • 4 spring onions, halved lengthways
  • 1/4 cup water
  • 1/4 cup hoisin sauce


  • 1
    In a large bowl, combine oil, chilli, garlic, ginger, half the cooking wine and half the soy sauce. Add beef and stir to coat in marinade. Cover and chill for 3 hours or overnight.
  • 2
    In a wok or frying pan, heat half the peanut oil on high. Stir-fry undrained beef mixture in 3 batches for 2-3 minutes each until beef is browned and just cooked through. Remove from wok.
  • 3
    In the same wok, heat remaining peanut oil on high. Stir-fry choy sum stalks, mushrooms, spring onion and water. Cover and cook for 5 minutes.
  • 4
    Return beef to wok with hoisin sauce, choy sum leaves, remaining rice wine and remaining soy sauce. Stir-fry until choy sum leaves just wilt.
  • 5
    Serve stir-fry topped with extra chilli.


  • Remove the seeds from the chilli if you prefer less heat.