Why do I need dark soy sauce AND regular soy sauce?

Dark soy has a bit of sweetness that regular soy doesn't. But the main reason for using dark soy sauce in Chinese stir fries is that it imparts a rich brown, almost caramel color to the sauce. It's a lot of what gives Chinese brown sauces their look. That said, it's optional. If you don't have it, just use regular soy sauce. Just keep in mind that regular soy is saltier.

If I make this with a vegan meat substitute instead of the beef, does that mean the entire recipe is vegan?

Yes! Store bought hoisin sauce is usually vegan. However, as always, read the labels at the grocery store. I'd definitely recommend checking the ingredients on both the hoisin sauce and miso paste before buying just to make sure.

Is this recipe gluten free?

No it isn't. Both dark and light soy sauces contain wheat. And many store bought hoisin sauces do as well.

Why add the sauce after the stovetop heat is off?

This is to keep the sugars in the hoisin sauce and miso paste from burning in a screaming hot wok or frying pan. The pan will still be hot - but won't continue to deliver scorching heat if the burner is off.

Beef Stir Fry with Spicy Hoisin Sauce

Name: Stir Fry Beef with Spicy Hoisin Sauce
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Chinese
Ingredients: 1/2 pound lean beef, thinly sliced (or vegan meat substitute); 1 red bell pepper, cored, seeded and sliced into thin strips; 4 green onions, chopped; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 2 Thai chilis, finely chopped; 2 tablespoons hoisin sauce; 1 teaspoon white miso paste; 1 tablespoon dark soy sauce; 1 tablespoon regular soy sauce; 1 tablespoon shaoxing wine or dry sherry; 1 tablespoon cornstarch

Stir Fry Beef with Spicy Hoisin Sauce

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Make this spicy, authentic Szechuan hoisin stir fry beef recipe in less than 20 minutes!

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 2 people 1x
Category: Main
Method: Stir fry
Cuisine: Chinese

Ingredients

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1/2 pound lean beef, thinly sliced (or vegan meat substitute)
1 red bell pepper, cored, seeded and sliced into thin strips
4 green onions, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
2 Thai chilis, finely chopped
2 tablespoons hoisin sauce
1 teaspoon white miso paste

Marinade:

1 tablespoon dark soy sauce
1 tablespoon regular soy sauce
1 tablespoon shaoxing wine or dry sherry
1 tablespoon cornstarch

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Instructions

Marinate the beef. Put all the ingredient for the marinade in a bowl and mix well. Add the sliced beef and throughly coat the pieces. Set aside for 30 minutes.
Stir fry. Start with the aromatics. In a medium size pan over high heat, add oil, garlic and chiles and cook for 1 minute. Then add the beef and cook for 3 minutes. Finally add the bell pepper and green onions and cook for 2 more minutes, stirring often.
Turn the heat off and season with sauce. Add hoisin sauce and miso paste, stir well until paste has dissolved.
Serve with brown or white rice.

Notes

Store leftover beef stir fry in a storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 345
Sugar: 10.9g
Sodium: 593mg
Fat: 12.4g
Saturated Fat: 7.3
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22.8g
Fiber: 3.2g
Protein: 36.g
Cholesterol: 87.1mg

Find it online: https://pickledplum.com/beef-stir-fry-recipe/