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Hoisin Beef Stir-Fry

Hoisin Beef Stir-Fry

with Baby Bok Choy over Jasmine Rice

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You may have heard of hoisin sauce, but did you know that the Chinese ingredient, like miso, is made with soybeans? It’s deeply savory, but with a sticky sweetness to it that makes it lick-your-fork delicious. In this stir-fry, that translates to an easy-to-love sauce that coats every inch of the beef and veggies. There’s also a touch of honey, which amps up those flavors even more.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Baby Bok Choy

4 unit


2 thumb


4 clove


1 cup

Jasmine Rice

4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1.25 ounce

Hoisin Sauce

(ContainsSoy, Wheat)

2 ounce


20 ounce

Beef Stir-Fry

2 tablespoon

Sesame Seeds

Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate66 g
Sugar16 g
Dietary Fiber3 g
Protein35 g
Cholesterol85 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Trim bottom root ends from bok choy and discard. Cut head in half lengthwise, then slice crosswise into strips. Trim, then thinly slice scallions, keeping greens and whites separate. Peel, then mince ginger until you have 2 TBSP. Mince or grate garlic.


Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.


Combine soy sauce, hoisin, honey, half the ginger, and half the garlic in a medium bowl. Add beef and toss to coat. TIP: If you have extra time, let the beef marinate for up to 3 hours in the refrigerator.


Heat a large drizzle of oil in a large pan over medium-high heat. Add beef to pan, reserving excess marinade in bowl. Cook, tossing occasionally, until browned and almost cooked through, 2-3 minutes. Remove from pan and set aside.


Add scallion whites, remaining ginger, remaining garlic, and another drizzle of oil to same pan over medium heat. Cook, tossing, until fragrant, about 1 minute. Add bok choy and cook, tossing, until tender, 3-4 minutes. Season with salt and pepper. Return beef to pan along with marinade from bowl. Let bubble until a thick sauce has formed, 2-3 minutes. Season with salt and pepper.


Divide rice between plates. Top with stir-fry. Sprinkle with scallion greens and sesame seeds and serve.