A delicious & easy-to-throw-together main meal, this Hoisin Beef is delicious served on a bed of noodles I don’t feature many recipes with beef on the blog, simply because the quality of the beef which we get here is very poor (tough, tasteless, fatty etc) and as a result, I don’t cook it often. This is because the cattle are often not fed a proper diet and usually have to be walked for miles and miles to find grazing (or to reach the market to be sold) which also makes for a tough cut of meat.
I suppose that growing up in Rhodesia (present day Zimbabwe) on a diet of local meat – which in those days was known for it’s outstanding, to-die-for, best quality in the world beef – I’ve been spoilt for life, and nothing now even comes to close to the melt-in-the-mouth, flavoursome beef which I grew up with as a child !
Over the years, my husband and I have therefore become used to eating a lot of pork and chicken ! I do buy imported beef though (mostly from Kenya and sometimes from Brazil) but then we usually just enjoy it as any good cut of beef should be enjoyed – as simply as possible, usually on the barbecue or quickly pan-fried on the stove top & accompanied with chips and a crisp, fresh salad.
Pak Choi (which is spelt in many different ways) is a Chinese vegetable which is also sometimes known as “Chinese Cabbage”. As we can’t get it here easily, I use white cabbage instead.
Hoisin Sauce is a soy based sauce used in Chinese cooking. It usually contains ingredients such as garlic, chilli & vinegar.
Hoisin Beef on A Bed of Noodles
500 gm Beef, cubed (I use fillet as the other beef cuts we get here are very tough)
2 tsp’s fresh grated Ginger
3 tsp’s fresh grated Garlic
bunch of Spring Onions, finely chopped (reserve green tops for garnishing)
2 tbsp Hoisin Sauce
1 tbsp Soy Sauce
1 tbsp Balsamic Vinegar
200 gm Pak Choy, finely sliced (I use green cabbage)
Sesame Oil for frying
Noodles for serving (Egg noodles work well) – cooked according to packet instructions
Heat the oil in a large pan and add the cubed beef, cooking until done. Remove the beef from the pan and set aside. Now add the ginger, garlic, spring onions (& a little more oil if necessary) to the pan and fry for a few minutes until golden. Add the beef back into the pan along with the hoisin sauce, soy sauce, balsamic vinegar and Pak Choy (or cabbage). Stir-fry until the beef has heated through, the sauces are mixed and the Pak Choy has wilted. Serve immediately on a bed of freshly cooked noodles, and garnish with the spring onion tops.
I suppose that growing up in Rhodesia (present day Zimbabwe) on a diet of local meat – which in those days was known for it’s outstanding, to-die-for, best quality in the world beef – I’ve been spoilt for life, and nothing now even comes to close to the melt-in-the-mouth, flavoursome beef which I grew up with as a child !
Over the years, my husband and I have therefore become used to eating a lot of pork and chicken ! I do buy imported beef though (mostly from Kenya and sometimes from Brazil) but then we usually just enjoy it as any good cut of beef should be enjoyed – as simply as possible, usually on the barbecue or quickly pan-fried on the stove top & accompanied with chips and a crisp, fresh salad.
Pak Choi (which is spelt in many different ways) is a Chinese vegetable which is also sometimes known as “Chinese Cabbage”. As we can’t get it here easily, I use white cabbage instead.
Hoisin Sauce is a soy based sauce used in Chinese cooking. It usually contains ingredients such as garlic, chilli & vinegar.
Hoisin Beef on A Bed of Noodles
500 gm Beef, cubed (I use fillet as the other beef cuts we get here are very tough)
2 tsp’s fresh grated Ginger
3 tsp’s fresh grated Garlic
bunch of Spring Onions, finely chopped (reserve green tops for garnishing)
2 tbsp Hoisin Sauce
1 tbsp Soy Sauce
1 tbsp Balsamic Vinegar
200 gm Pak Choy, finely sliced (I use green cabbage)
Sesame Oil for frying
Noodles for serving (Egg noodles work well) – cooked according to packet instructions
Heat the oil in a large pan and add the cubed beef, cooking until done. Remove the beef from the pan and set aside. Now add the ginger, garlic, spring onions (& a little more oil if necessary) to the pan and fry for a few minutes until golden. Add the beef back into the pan along with the hoisin sauce, soy sauce, balsamic vinegar and Pak Choy (or cabbage). Stir-fry until the beef has heated through, the sauces are mixed and the Pak Choy has wilted. Serve immediately on a bed of freshly cooked noodles, and garnish with the spring onion tops.
