Hoisin Beef & Pepper Skewers | Abel & Cole
Hoisin Beef & Pepper Skewers
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Prep: 15 mins
Cook: 15 mins
Hoisin gets its name from the Chinese word for seafood, which is what goes into the sauce. Tonight you’ll spread it on high welfare beef kebabs.
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631 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 200g bag of white basmati rice
  • A 250g pack of beef stir-fry strips
  • A 50g sachet of hoisin sauce
  • 2 spring onions
  • 1 red pepper
  • 1 green pepper
  • A 25g sachet of sesame seeds
  • A handful of coriander, leaves only
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
  • 300ml boiling water
You'll need
  • A couple of bowls
  • Frying pan
  • Foil
  • Skewers
  • Small pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Pop the rice in a bowl. Pour in enough cold water to cover it. Put to one side to soak for about 10 mins.

  • 2.

    Pop the beef stir-fry strips in a bowl. Add the sachet of hoisin sauce, 2 tsp olive oil and a pinch of salt. Stir to mix. Put to one side.

  • 3.

    Trim the spring onions, then slice into 3 cm long lengths. Halve the peppers. Scoop out the seeds, stem and white bits. Roughly chop the peppers. Pick the leaves off the coriander.

  • 4.

    Warm a dry frying pan over a medium-low heat. Add the sachet of sesame seeds to the pan. Toast for 2-3 mins. Shake the pan to stop them catching and burning. When they’re golden and smell nutty, tip into a bowl.

  • 5.

    Heat your grill to high and line your grill pan with foil. Thread the beef, spring onions and pepper chunks onto 4-6 skewers.

  • 6.

    Grill the skewers for 15 mins till they’re browned and cooked through. Turn every few minutes so they cook evenly.

  • 7.

    While the skewers cook, drain the rice. Tip into a pan. Pour in 350ml boiling water. Cover. Bring to the boil. Turn the heat down. Simmer for 6 mins till the water has been absorbed. Take off the heat. Steam with the lid on for another 4 mins.

  • 8.

    The rice should be fluffy and cooked through. Serve the rice with the skewers sprinkled with the sesame seeds and the coriander leaves.

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