Traditional beef stir-fry is great, but this garlic, ginger, and hoisin concoction is seriously mind-blowing. It’s the perfect flavor and texture combination of tender meat, crispy veggies, and satisfying grains.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Beef Sirloin Tips
Sugar Snap Peas
Hoisin Sauce Jar(ContainsSoy)
Soy Sauce Jar(ContainsSoy, Wheat)
Wash and dry all produce. In a small pot, bring 1½ cups salted water to a boil. Trim the ends of the snap peas. Mince the garlic. Thinly slice the scallions. Peel and mince the ginger.
Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for about 20 minutes, until tender. Remove from the heat, but keep covered until the rest of the meal is ready.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Pat the sirloin tips dry with a paper towel. Season on all sides with salt and pepper. Add the tips to the pan. Cook 2-3 minutes per side, until browned but not yet cooked to desired doneness. Remove from the pan and set aside.
In a small bowl, combine the garlic, ginger, 1 Tablespoon soy sauce, 2 Tablespoons hoisin sauce, and 2 Tablespoons water.
Add the snap peas and scallions to the same pan over medium heat, adding a drizzle of oil if necessary. Cook, tossing, for 3-4 minutes, until crisp-tender. Add the sirloin tips and sauce to the pan. Cook, tossing, for 2-3 minutes, until the sauce thickens and the steak is cooked to desired doneness. Season with salt and pepper.
Plate and serve: Fluff the rice with a fork. Serve the sesame beef stir-fry on a bed of basmati rice. Sprinkle with the sesame seeds and enjoy!