Hoisin Beef Stir-Fry

INGREDIENTS:

1/3 cup hoisin sauce

1 tbsp shaoxing (Chinese cooking wine)

3cm piece fresh ginger, peeled, finely grated

2 garlic cloves, crushed

500g beef rump steak, thinly sliced

1 tbsp vegetable oil

1 red onion, cut into thin wedges

400g broccoli, cut into small florets

1 red capsicum, thinly sliced

steamed jasmine rice, to serve

INSTRUCTIONS :

1. Combine hoisin sauce , shaoxing wine , ginger and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Toss to coat. Cover with plastic wrap and refrigerate for 1 hour, if time permits.

2. Heat a wok over high heat. Add half the oil . Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.

3. Add remaining oil to wok over high heat. Swirl to coat. Add onion . Stir-fry for 1 minute or until softened. Add broccoli and capsicum . Stir-fry for 2 minutes or until vegetables are just tender.

4. Return beef to wok. Add remaining sauce mixture. Stir-fry for 1 minute or until heated through.

5. Serve with jasmine rice .