Beef in Hoisin Sauce

Ingredients for 4 servings:

• 400 g beef (rump steak or fillet)
• 5 tbsp soy sauce
• 5 tbsp rice wine
• 2 tsp cornstarch
• 2 garlic cloves
• 1 onion(s) (vegetable onion)
• 3 carrots
• 4 tbsp oil (peanut oil)
• 1 tbsp sauce (hoisin sauce)
• 200 ml beef stock or broth

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the beef and pat dry. Cut the meat into strips. Mix together 3 tablespoons of soy sauce, 3 tablespoons of rice wine, and 1 teaspoon of cornstarch. Peel the garlic cloves and press one clove into this marinade. Marinate the beef in this marinade for about 1 hour. Peel the onion, quarter it, and slice it. Wash, peel, and cut the carrots into sticks. Remove the meat from the marinade and drain. Heat 2 tablespoons of oil in a wok (or a frying pan), fry the meat in batches for about 2 minutes. Remove from the pan. Fry the vegetables in the remaining oil for about 3 minutes. Press in the second garlic clove. Mix the hoisin sauce, beef stock, remaining soy sauce, cornstarch, and rice wine and pour into the vegetables. Bring to a boil. Add the cooked beef and heat briefly. Season to taste. Serve with rice. Note: Hoisin sauce is now available in every well-stocked supermarket. I prefer Lien Ying’s.