Hoisin Beef, Shrimp, and Vegetable Delight
Creamy in texture, juicy in every bite, and bursting with savory-sweet hoisin flavor, this stir-fry brings tender strips of beef, plump shrimp, and crisp vegetables together with a glossy hoisin sauce for a meal that’s both comforting and exciting.
Servings: 4 servings
Equipment
- Wok
- Skillet
- Knife
- Cutting Board
Ingredients
Protein
- 1 lb Beef sirloin, thinly sliced Against the grain
- 1/2 lb Shrimp, peeled and deveined
Vegetables
- 1 each Red bell pepper, thinly sliced
- 1 each Zucchini, sliced into half-moons About 1/4 inch thick
Sauces and Oils
- 2 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce Use low-sodium if preferred
- 1 tablespoon Sesame oil
Aromatics
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated or finely minced
Garnishes
- 1 tablespoon Sesame seeds Optional
- 1/4 cup Green onions, chopped For garnish
Seasoning
- Salt and pepper To taste
Serving Suggestions
- Cooked rice or noodles For serving
Instructions
- Prepare ingredients first: slice the beef thinly, peel and devein the shrimp, slice the red bell pepper and zucchini, mince the garlic and grate the ginger. Have the hoisin and soy measured and ready.
- Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon of sesame oil and swirl to coat.
- Add the thinly sliced beef in a single layer. Cook undisturbed for 2 minutes to get a good sear, then stir and continue cooking for another 2–3 minutes until browned and mostly cooked through. Remove the beef to a plate and set aside.
- In the same pan, add the remaining teaspoon of sesame oil if the pan looks dry. Add the minced garlic and grated ginger and stir for about 20 seconds until fragrant — careful not to burn.
- Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on the first side, then flip and cook another 1 minute, just until the shrimp turns pink and opaque. Shrimp cooks very quickly; do not overcook to avoid rubbery texture.
- Add the sliced red bell pepper and zucchini to the pan. Stir-fry for 3–4 minutes, tossing frequently until the vegetables are tender-crisp — you want them bright and slightly crunchy.
- Return the beef to the pan and pour in the hoisin sauce and soy sauce. Toss everything together so the sauce coats the meat and vegetables evenly. Cook for 1–2 more minutes to heat through and let the flavors meld.
- Sprinkle sesame seeds over the stir-fry and give one final toss. Adjust seasoning with a pinch of salt and pepper if needed.
- Serve hot over steamed rice or noodles and finish with chopped green onions on top. Enjoy this sweet and savory stir-fry immediately.
Notes
For best results, slice vegetables uniformly so they cook evenly; high heat and quick stirring keep them crisp. You can also swap beef for flank steak or skirt steak if desired.