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Hoisin Style Beef

Hoisin Style Beef

with pak choi and green beans

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The succulent beef in this recipe is cooked in a special blend of spices and coated with sticky, sweet, and salty hoisin sauce for added flavour. Fragrant jasmine rice adds a filling factor to the dish.

Tags:Dairy FreeFamily Friendly
Total Time35 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 piece

Pak Choi

150 g

Green Beans

1 piece


½ piece


250 g

Beef Mince

1 sachet

Thai Style Spice Mix

1 sachet

Chicken Stock

2 sachet

Hoisin Sauce

(ContainsWheat, Sesame, Soya)

150 g

Jasmine Rice

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)623 kcal
Energy (kJ)2608 kJ
Fat20.34 g
of which saturates8.83 g
Carbohydrate76.07 g
of which sugars10.82 g
Dietary Fiber0 g
Protein33.43 g
Cholesterol0 mg
Salt1.77 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Trim the pak choi, then thinly slice widthways.
  • Trim and halve the green beans.
  • Peel and grate the garlic (or use a garlic press).
  • Zest half the lime (double for 4p) then cut in half.
  • Add 300ml water (double for 4p) to a medium pot with a tight-fitting lid. 
  • Stir in the rice and ¼ tsp of salt (double for 4p) then cover and bring to the boil on medium-high heat.
  • Once boiling, turn the heat down to its lowest setting.
  • Cook for 10 mins, then remove from the heat (covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  • Place a large pan over medium-high heat (no oil).
  • When the pan is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.
  • Use a wooden spoon to break it up as it cooks. IMPORTANT: The mince is cooked when no longer pink in the middle.
  • Season with salt and pepper.
  • Add the pak choi (and a drizzle of oil if necessary) and cook until softened, stirring occasionally, 3-4 mins. 
  • Add the garlic, Thai style spice mix and chicken stock.
  • Add 100ml water (double for 4p) then stir everything together.
  • Add the green beans and simmer, stirring frequently until the liquid has reduced by half and the green beans are tender, 4-5 mins.
  • When the beef is ready, stir through the hoisin sauce and 2 tsp sugar (double for 4p).
  • Add lime juice to taste.
  • Remove from the heat, taste and season with salt, pepper and sugar if necessary.
  • Fluff up the rice with a fork and stir through the lime zest.
  • Share the lime rice between bowls.
  • Serve the hoisin beef on top.
  • Squeeze over any remaining lime.