For the marinade
- 500 g organic beef tenderloin, cut into thin strips (budget alternative: flank steak)
- 1/4 cup soya sauce (60 ml)
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon soft brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
For the stir fry
- 2 tablespoon mirin (Japanese rice wine)
- 4 tablespoons hoisin sauce
- 2 teaspoons soy sauce
- 2 tablespoons peanut oil
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1/2 teaspoon red pepper flakes
- 12 shiitake mushrooms, stems removed, thinly sliced (100 g)
- 3 green onions, thinly sliced
- 1 large broccoli head, cut into flowerets, quartered if large, stems trimmed
- 1 tablespoon toasted sesame seeds, garnish
- fresh cilantro, garnish (optional)
- rice or noodles for serving
- In a bowl, whisk together the ingredients for the marinade. Toss together with beef, cover and refrigerate for at least 1 hour to overnight.
- Be sure to prepare your choice of rice or noodles in advance so that they ready to eat as soon as the stir-fry is cooked.
- In a small bowl, combine the rice wine, hoisin sauce and soy sauce and set aside.
- Heat a flat-bottomed wok over high heat. Once hot, swirl in the peanut oil by adding it to the sides of the pan and swirl the pan, so it is well coated.
- Add the garlic, ginger and red pepper flakes and stir-fry for 10 seconds, then add the mushrooms, green onion, marinated beef, broccoli, and hoisin sauce mixture. Stir-fry for 4-5 minutes, until the beef is cooked through.
- Garnish with sesame seeds and cilantro. Serve with steamed rice or noodles. Enjoy!