Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
How about this for a 15 minute weekend fake-away? All the ingredients for the hoisin sauce are whizzed in a blender – it’s so much nicer than shop bought. I’m not a fan of deep frying (mostly because it makes such a mess!) but if you wanted to use more oil you’d get crispy beef. Using a small amount of oil means the sliced sirloin steaks are tender.
Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
INGREDIENTS for 4
4 tbsp ground nut oil
4 x 1-5cm thick sirloin steaks trimmed of fat and cut into 1cm strips
1 carrot made into Ribbons using a potato peeler
150g Pak Choi leaves or Chinese cabbage shredded
4 spring onions trimmed & shredded
1 beaten egg
2 tbsp soy
3 tbsp flour
For the Hoisin Sauce:-
4 tbsp soy sauce
2 tbsp honey
1 tbsp dark sugar
2 tbsp rice wine
1 garlic clove crushed
1/4 tsp chilli flakes (optional)
1/2 tsp Chinese 5 spice
Mix the soy and egg together and add the beef strips.
Tip the flour onto a plate.
Put all the hoisin ingredients into a blender or bullet and whizz.
Have all your ingredients prepped.
Heat the oil in a heavy bottomed pan until it smokes.
Take the beef out of the egg and dip into the flour so each piece is coated.
Fry the beef in about 4 batches. Each batch should only take a minute. It should just take on a little colour and have a coating.
Wipe the pan clean, return all the beef to the pan and pour in the hoisin sauce. Coat the beef in the sauce. Take off the heat and stir in the carrot ribbons, spring onions and greens. Stir and serve!