Featured Ingredient: Hoisin Sauce

Don and I are both big fans of Hoisin Sauce. During my pantry cleanout, I went looking for a new recipe that could incorporate this wonderful ingredient that has now become a staple in our pantry and we found this winner below. Garlicky Hoisin Beef, is packed with all the flavours you could ask for - salty, sweet, and mildly spicy. In fact, it's so flavourful that it's a good way to use up the old meat in your ice box. No freezer burn detected here! Don and I used some old strip steaks, but you really could substitute any meat and it would work just as well (chicken, pork, or even shrimp). The sauce alone might even make a nice glaze for a Grilled Salmon Fillet. Another thing to mention is not to be scared away by the entire full teaspoon of red pepper flakes that the recipe calls for. The spice level is still only moderate, enough to detect the heat but not feel the burn. You can definitely control the level of spice by decreasing or increasing the amount of red pepper flakes you add. Even for weak-spice folks, I would go no less than 1/4 teaspoon since it is an important component of the flavor. I think next time Don and I make this we might try 1 1/2 teaspoons and see how it comes out.

Along with the sauce, the featured recipe incorporates a nice array of vegetables that you don't get in your every day cooking including snow peas and sweet potatoes. I don't think I've ever heard of putting sweet potatoes in a stir fry before but it really works here. The trick is to steam them in a little bit of water first to soften them up before adding the other vegetables as it says in the recipe. Don and I both enjoyed this recipe quite a bit as is, but our thoughts for next time we make this will be to increase the amount of scallions and also to add some sliced mushrooms as well. We served over Brown Rice which not only is healthier but I think really works with the recipe. It stands up to the strong flavors better and compliments the dish well. Other than that, I don't have any further recomendations except to TRY THIS ONE! You will not be disappointed. Additionally, this recipe comes from Real Simple Magazine which I know Camille will love!

Garlicky Hoisin Beef


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2 1/2 tablespoons olive oil
1 pound flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
1/3 cup water
1/3 pound (1 1/2 cups) snow or sugar snap peas
3 scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Garlicky Hoisin Sauce
Cooked rice

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the bell pepper and cook, stirring constantly, for 10 seconds. Add the sweet potato and water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions and cook for 1 minute. Add the Garlicky Hoisin Sauce and increase heat to high. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Pork or turkey cutlets can stand in for the beef, and green beans for the sugar snaps.

Yield: Makes 4 servings

CALORIES 463.88 (42% from fat); FAT 22.13g (sat 4.94g); CHOLESTEROL 46mg; CALCIUM 76.25mg; CARBOHYDRATE 39.15g; SODIUM 1213.56mg; PROTEIN 27.25mg; FIBER 4.34g; IRON 3.59mg

Real Simple, OCTOBER 2005

Garlicky Hoisin Sauce


This recipe goes with Garlicky Hoisin Beef

1 1/2 tablespoons olive oil
3 tablespoons minced scallion (white parts only)
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (optional)
3/4 cup hoisin sauce (available in the Asian-food aisle of most supermarkets)
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar

Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds. Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

Yield: Makes 4 servings

CALORIES 180.38 (33% from fat); FAT 6.73g (sat 0.96g); CHOLESTEROL 1.44mg; CALCIUM 27.88mg; CARBOHYDRATE 27.97g; SODIUM 1153.88mg; PROTEIN 2.65mg; FIBER 1.61g; IRON 0.82mg

Real Simple, OCTOBER 2005