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Hoisin Beef

Hoisin Beef

with Pak Choi, Sugar Snap Peas and Fluffy Rice

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This Hoisin Beef is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:SesameSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1

Pak Choi

150

Sugar Snap Peas

1

Garlic Clove

½

Lime

150

Basmati Rice

240

Beef Mince

1

Thai Style Spice Blend

(ContainsSesame)

10

Chicken Stock Paste

64

Hoisin Sauce

(ContainsSoya)

1

Honey

Not included in your delivery

100

Water for the Beef (100ml)

300

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2825 kJ
Energy (kcal)675 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate86 g
of which sugars22.0 g
Protein36 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Zester
Saucepan
Lid
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Trim the pak choi then thinly slice widthways. Halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Heat a drizzle of oil in a frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

4

Once the mince is browned, lower the heat then add the pak choi. Cook until softened, 4-5 mins, stirring occasionally. Stir in the garlic, Thai style spice blend (be careful, it's hot - add less if you don't like heat) and chicken stock paste. Add the water for the beef (see ingredients for amount) and sugar snap peas, then stir well. Simmer, stirring frequently, until the liquid has reduced by half and the sugar snap peas are tender, 4-5 mins.

5

When the beef is ready, stir through the hoisin sauce, honey and a squeeze of lime juice. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Remove from the heat, then taste and season with salt, pepper and sugar if necessary. Fluff up the rice with a fork and stir through the lime zest.

6

Share the rice between your bowls and serve the hoisin beef on top. Chop the remaining lime into wedges and serve alongside for anyone who likes things extra zesty. Enjoy!