Description
This Sticky Hoisin Beef recipe is a flavorful and quick Asian-inspired stir-fry featuring tender minced beef cooked with a savory and sticky hoisin sauce, paired with fresh vegetables and wide flat rice noodles. Ready in just 20 minutes, it’s a perfect weeknight dinner that combines sweet, tangy, and umami flavors with crunchy peanuts and fresh lime wedges for added zest.
Ingredients
Scale
Noodles
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
Beef and Sauce
- 1 tbsp extra-virgin olive oil
- 1 tbsp freshly minced garlic
- 2 spring onions (scallions), finely sliced (white and green parts separated)
- 500 g (1 lb 2 oz) minced (ground) beef (pork or chicken would also work)
- ¼ cup (60 ml) hoisin sauce
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar (can be substituted with white vinegar or lime juice)
- 1 tbsp brown sugar
- 1 tsp sesame oil
Vegetables & Garnish
- 1 carrot, peeled and julienned or cut into thin batons
- ½ wombok cabbage, finely shredded (roughly 4 cups)
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
Instructions
- Cook the noodles – Prepare the noodles according to the packet instructions. Drain them well, then rinse under cold water to stop the cooking process and prevent sticking. Toss the noodles with 1 tsp of sesame oil to keep them separated and set aside. You may serve the noodles hot or cold. If you prefer hot noodles, wait to prepare them until after cooking the beef mixture and skip the cold rinse to keep them warm.
- Cook the beef – Heat 1 tbsp extra-virgin olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the minced garlic and the white parts of the spring onions, cooking for about 30 seconds until fragrant and slightly softened. Add the minced beef, breaking it up with a spatula, and cook for 5–7 minutes until browned and cooked through.
- Add the veggies – Stir in the julienned carrot and shredded wombok cabbage. Cook for an additional 2–3 minutes until the vegetables soften but remain slightly crisp.
- Add the remaining ingredients – Pour in the hoisin sauce, tamari or soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and 1 tsp sesame oil. Stir well to coat the beef and vegetables, and cook for another 2–3 minutes until the sauce thickens, turns sticky, and caramelizes slightly.
- Assemble and serve – Divide the prepared noodles among four bowls. Top each with the sticky hoisin beef mixture, sprinkle with crushed roasted peanuts, and scatter the green parts of the spring onions over the top. Serve immediately with lime wedges on the side for squeezing over to add fresh acidity.
Notes
- You can substitute the ground beef with minced pork or chicken if preferred.
- If you prefer spicy flavors, add a splash of chili sauce or fresh sliced chilies when cooking the beef.
- To serve hot noodles, cook the noodles only after finishing the beef mixture and do not rinse in cold water.
- Crushed roasted peanuts add a nice crunch, but crispy shallots make a great alternative topping for extra texture and flavor.
- Wombok cabbage can be substituted with napa cabbage or green cabbage, finely shredded.
