Stir-fried beef with hoisin sauce

Stir-fried beef with hoisin sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(63 ratings)

Prep: 20 mins - 25 mins Plus 20 minutes marinating


Serves 2
Quick, easy to make and healthy

Nutrition and extra info


  • kcal390
  • fat9g
  • saturates4g
  • carbs20g
  • sugars8g
  • fibre6g
  • protein33g
  • salt2.41g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp dry sherry
  • 2 tsp sesame oil
  • 1 fat garlic clove, crushed
  • 1 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar)
  • 200g lean sirloin steak, thinly sliced across the grain
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 1 tbsp sesame seeds
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large carrot, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g mangetout, halved lengthways
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you all; it means ‘eat it all’. Mangetout properly means a…

  • 140g mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 tbsp hoisin sauce
  • Chinese noodles, to serve


  1. Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).

  2. Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.

  3. When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.

  4. Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.

  5. Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Jul, 2018
Yummy - I think some of the timings are a bit too long though, those small strips of steak don't take more than a minute or two initially.
28th Feb, 2018
Delicious! This should have more 5 star reviews. Doubled the garlic and ginger. Also added red pepper and chilli flakes. Great tasty midweek meal.
8th Nov, 2017
Great simple and easy recipe. Very tasty. I used sherry and mange tout and red pepper - looked fantastic.
10th Oct, 2017
Let's start with my substitutions: Pork instead of beef Rice vinegar instead of sherry (substitute 1-to-1) No ginger, a little more garlic (I was just out of ginger) 3 parts olive oil to 1 part sesame oil instead of sunflower oil (I only usually have sesame and olive in the house) Add to that, I added a LOT more veggies. Shishito, Cubanelle, and Bell peppers, and a lot more peas than prescribed. I didn't read well and marinated the pork *including* the hoisin, and I added a little red pepper flake (I quadrupled the recipe to cook for a dinner party and added about 1/4 teaspoon). Given the two semi-spicy peppers plus a little red pepper flake, this turned out to be a mildly spicy version of sesame (insert protein) and vegetables. With a little rice on the side, a spice wimp could probably tolerate it, but I wouldn't recommend those modifications if you have someone in the group who gags at, like, a light sprinkling of black pepper. As presented above, it would be zero-heat but a bit on the sweet side. With the proper preparation of the proteins and veggies (perhaps pre-chopped), this is a VERY fast dinner, so I would recommend for a quick weeknight dinner.
22nd Jun, 2017
Very tasty! Didn't use sherry, and used baby corn instead of carrot.
27th Jun, 2016
This was fantastic!!! Absolutely loved it!! I took the advice of previous reviewers and more than doubled the ginger I used 3 cloves of garlic and chilli flakes. I did not use the sherry wine and I used baby corn cobs and broccoli and spring onions, I think you could add any veg and meat. It came out really well highly recommend!
french_cook's picture
4th Jun, 2016
Easy and really quick, I swaped the hoisin sauce for oyster and spring onion (blue dragon sachet) and it worked well.
10th Oct, 2017
So, interestingly enough, the ratio of hoisin to soy sauce, when a bit of fish sauce is added, is the "fake" "oyster sauce" for those of us allergic to oysters! I came upon this looking for an interesting stir fry recipe that didn't include oyster sauce ("Google, please find me a stir fry sauce without oyster sauce").
RosieVimes's picture
27th Nov, 2015
Easy and delicious! Definitely a winner in our house!
20th Sep, 2014
Delicious! And so easy to make- will definitely have this again


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
8th Dec, 2014
I didn't use the sherry or noodles as didn't want to include alcohol or carbohydrates, so I increased the amount of vegetables, it was great.