You don't have javascript enabled! Please download Google Chrome! NOT JUST A BEEF AND BROCOLLINI STIR FRY WITH HOMEMADE HOISIN - The Wholehearted Cook


Dani VennMeat Lover

Like most Aussies, I grew up with suburban Australian-Chinese food, where black bean, lemon and sweet n’ sour were commonplace flavours. You know the kinds of dishes with heavily laded sauces, thick with MSG, food colourings and enough salt to wake you up in the middle of the night making you cry out for a glass of water.

Fortunately we didn’t eat that much take-away as my mum was the star pupil in Elizabeth Chong’s Chinese cooking class, so she experimented on our family with more creative dishes. I still remember being fascinated with the unusual pantry items that mum bought home from the Asian grocer. Salted black beans, oyster sauce and Shao Xing rice wine were kind of ground breaking in the early 90’s. Needless to say it was my mum’s love of food that first made me interested in cooking and Asian flavours and ingredients still intrigue me.

These days however I tend to steer away from the much-loved bottled sauces that I grew up with like hoisin, oyster and char sui. It wasn’t until I started cooking from a wholefoods perspective that I realised I was literally pouring so much sugar, preservatives and MSG all over what I thought was a healthy stir-fry of veggies and meat. So I had to come up with a new alternative. I started experimenting with miso paste, as it contains so much flavour and goodness without the hidden nasties, and balanced it out with some common ingredients to make it sweet, salty and a little sour just like the Chinese sauces do so well.

For this dish, and for beef stir-fries in general, I like to use Australian beef oyster blade, which is an easy to find cut at your supermarket and is perfect for stir-fries. It has so much flavour and is super affordable. If you haven’t cooked with blade before, just chat to your butcher about it! The combination of broccoli and other spring greens with beef is a powerhouse of vitamins, minerals, iron and zinc, making it super healthy for your family. I’m certain if my mum had this recipe when we were growing up she would have made it this way too! I hope you and your family enjoy too. Dani x 


Serves: 4

Prep Time: 30 minutes

Cook Time: 10 minutes



600g oyster blade beef, finely sliced

1 teaspoon tapioca flour

3 garlic cloves, finely diced

½ teaspoon toasted sesame oil

1 teaspoon tamari


Homemade Hoisin

2 tablespoons miso paste (use hatcho, kome or a dark coloured miso)

1 tablespoon tamari

2 teaspoons apple cider vinegar

2 teaspoons honey or rice malt syrup

½ teaspoon Chinese five spice


2 teaspoons sesame or refined cooking coconut oil

2 bunches broccollini, chopped

2 cups mixed Asian greens or snowpeas, chopped

White sesame seeds, to garnish


Cooked brown rice or quinoa, to serve



Place beef in a shallow dish, add garlic, sesame oil, tamari and mix well to coat and marinate the beef. Sprinkle over tapioca flour and mix well, and allow beef to marinate at room temperature for 15 minutes.

To make hoisin sauce, add miso, tamari and apple cider vinegar to a small mixing bowl and mix well to combine, add honey or rice malt syrup and Chinese five spice and stir through. Depending on the type of miso paste and tamari you use, you may have to balance the flavours to achieve a sweet, salty and slightly sour taste, adjust if necessary.

Place a large wok over high heat, add a teaspoon of oil and when hot add the beef to sear and seal it, not fully cook through. Toss meat with metal spatula to ensure even cooking, for about 1 – 2 minutes, then remove from wok and set aside.

Keep wok on high heat, add a teaspoon more oil then add broccolini, green vegetables and a few teaspoons of water to deglaze the wok and toss well cooking for about 3 minutes. Add beef back into the wok and cook for a further minute, add a few tablespoons of homemade hoisin sauce and toss well to quickly combine then turn off the heat. Garnish with white sesame seeds and serve with cooked brown rice, quinoa or soba noodles.


If you want to cook with a different cut of beef, try rump, flank or hanger steaks. They’re all perfect for stir-fries!

Look for a good quality miso paste when making your hoisin sauce.

If using Rice Malt Syrup instead of honey you may want to add a little more for sweetness.

Ensure to add hoisin sauce at the last minute and not cook for too long so to preserve the health benefits of the miso paste.

Hoisin sauce will keep in a sealed container in a fridge for up to a month.

This recipe is proudly sponsored by Australian Beef. If you’re looking for any further recipe inspiration head to Australian Beef’s Facebook, Instagram or visit

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