If you are looking for a dish bursting with flavor, texture, and warmth, this Sticky Hoisin Beef Recipe is a must-try. It combines tender minced beef cooked in a rich, sticky hoisin sauce with crunchy vegetables and delightful noodles, offering a perfect balance of sweet, savory, and tangy notes. Whether you’re after a quick weeknight dinner or a dish to impress friends, this Sticky Hoisin Beef Recipe brings together simple ingredients for an unforgettable meal.
Ingredients You’ll Need
The magic of this Sticky Hoisin Beef Recipe lies in the simplicity and harmony of its ingredients. Each one plays a crucial role, from the fragrant garlic that kickstarts the flavor, to the crunchy wombok cabbage which adds freshness and texture. Together, these basic yet essential ingredients create a vibrant and satisfying meal that’s both quick and rewarding.
- Wide flat rice noodles: These noodles soak up all the delicious sauce and add a soft, chewy bite that complements the beef perfectly.
- Sesame oil: Just a teaspoon tossed through the noodles adds a subtle, nutty aroma that elevates the entire dish.
- Extra-virgin olive oil: Used for cooking, it gives a light, fruity base without overpowering other flavors.
- Freshly minced garlic: The essential flavor booster, releasing fragrant notes that awaken the senses.
- Spring onions (scallions): The white parts add savory depth during cooking, while the green parts provide a fresh garnish.
- Minced beef: The star protein of the dish, tender yet full of meaty goodness.
- Carrot: Adds a natural sweetness and crisp texture with its bright orange color.
- Wombok cabbage: This shredded cabbage offers a light crunch and mild flavor that balances the richness.
- Hoisin sauce: A thick, sweet, and savory sauce that makes this recipe irresistibly sticky and flavorful.
- Tamari or soy sauce: Adds salty depth and umami, perfectly balancing the sweetness of hoisin.
- Dark soy sauce: For extra color and a deeper, richer flavor.
- Rice wine vinegar: Brings a slight tanginess that lifts the entire dish and keeps it fresh.
- Brown sugar: Enhances the stickiness and gives a gentle caramelized sweetness.
- Crushed roasted peanuts: Optional but highly recommended for a contrasting crunch and nutty flavor.
- Lime wedges: For squeezing over, adding a bright, zesty finish to each bite.
How to Make Sticky Hoisin Beef Recipe
Step 1: Cook the noodles
Start by preparing the wide flat rice noodles according to the package instructions. After cooking, drain and rinse them under cold water to stop the cooking process and prevent sticking. Toss the noodles with a teaspoon of sesame oil so they remain light and separate. You can serve them cold or reheat later with the beef mixture, depending on your preference.
Step 2: Sauté garlic and spring onion whites
Heat some extra-virgin olive oil in a large, heavy-based frying pan over medium-high heat. Add the freshly minced garlic along with the white parts of the spring onions. Stir for just 30 seconds until the ingredients soften and release their wonderful aroma—this is when your kitchen starts smelling incredibly inviting.
Step 3: Brown the minced beef
Add the minced beef to the pan, breaking it apart with a spoon. Cook for about 5 to 7 minutes until it’s fully browned and starting to caramelize. This searing creates the flavorful base that the sticky hoisin sauce will cling to, so don’t rush this step!
Step 4: Cook the vegetables
Mix in the julienned carrot and shredded wombok cabbage, cooking them for 2 to 3 minutes. This quick cooking softens the veggies just enough to keep a subtle crunch, which contrasts beautifully with the tender beef.
Step 5: Add the sticky sauce
Now comes the magic moment: pour in the hoisin sauce, tamari or soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and the remaining teaspoon of sesame oil. Stir everything together and cook for another 2 to 3 minutes until the mixture thickens and becomes gloriously sticky, coating every bit of beef and vegetable.
Step 6: Assemble and serve
Divide the prepared noodles between four bowls, then heap the sticky hoisin beef mixture on top. Sprinkle generously with crushed roasted peanuts and the green parts of the spring onions. Offer lime wedges on the side for that bright burst of fresh acidity to finish each mouthwatering bite.
How to Serve Sticky Hoisin Beef Recipe
Garnishes
A handful of crushed roasted peanuts adds a wonderful crunch and nuttiness. Alternatively, crispy shallots work beautifully for those who want a slightly different texture and flavor. Don’t forget the fresh, green parts of the spring onions—they brighten the dish with color and sharpness.
Side Dishes
This Sticky Hoisin Beef Recipe pairs well with simple steamed greens like bok choy or broccolini, adding a fresh and healthy component. For a more indulgent meal, try serving with crispy fried wontons or even a light Asian cucumber salad for some refreshing contrast.
Creative Ways to Present
Try serving the sticky beef over a bed of fragrant jasmine rice instead of noodles to switch up the texture. Alternatively, pile the beef mixture into lettuce cups for a fun and interactive dining experience that’s perfect for casual entertaining or lunch gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover sticky hoisin beef and noodles separately in airtight containers in the refrigerator. This helps keep the textures intact and prevents the noodles from becoming soggy. Leftovers will stay fresh for up to 3 days.
Freezing
This dish freezes well but only freeze the cooked beef mixture, not the noodles. Portion the beef into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat the beef mixture gently in a skillet over medium heat until warmed through, adding a splash of water if it feels too thick. Heat the noodles separately by briefly dunking them in boiling water or microwaving with a damp paper towel. Combine and serve fresh for the best experience.
FAQs
Can I use other types of meat in this Sticky Hoisin Beef Recipe?
Absolutely! While beef is traditional here, ground pork or chicken also work great and absorb the flavorful sauce beautifully. You can pick whichever you prefer or have on hand.
Is this recipe spicy?
No, this Sticky Hoisin Beef Recipe is more sweet and savory than spicy. If you like heat, you can easily add chili flakes or fresh sliced chilies to the sauce when cooking.
Can I make this recipe gluten-free?
Yes, by using tamari instead of regular soy sauce and ensuring your hoisin sauce is gluten-free, you can easily adapt the recipe to be safe for gluten-sensitive eaters.
How can I make this dish vegetarian?
Try swapping the minced beef for crumbled tofu or cooked lentils, and use vegan hoisin sauce for a vegetarian-friendly version that still delivers on sticky, savory goodness.
What’s the best way to avoid sticky clumps in the noodles?
Tossing the cooked noodles with sesame oil after rinsing them under cold water is key. This helps keep them separate and prevents clumping, giving you that perfect bite every time.
Final Thoughts
There’s just something so comforting and utterly delicious about this Sticky Hoisin Beef Recipe that makes it a true favorite to keep in your recipe collection. It’s quick, easy, and made with ingredients that come together in perfect harmony. Once you try it, I promise it will become your go-to for busy nights when you want to treat yourself to something special.
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Sticky Hoisin Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Description
Sticky Hoisin Beef is a quick and flavorful stir-fry dish featuring tender minced beef cooked with hoisin sauce and a medley of fresh vegetables, served over wide flat rice noodles. This vibrant meal balances sweet, salty, and tangy flavors, complemented by crunchy peanuts and zesty lime wedges, perfect for a satisfying weeknight dinner.
Ingredients
Noodles
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
Beef and Vegetables
- 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)
- 1 carrot, peeled and julienned or cut into thin batons
- ½ wombok cabbage, finely shredded (roughly 4 cups)
Sauce and Garnish
- 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
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
Instructions
- Cook the noodles – Prepare the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop cooking and to prevent sticking. Toss the noodles with 1 tsp sesame oil and set aside. You can serve the noodles hot or cold. For hot noodles, wait to cook them fully until after preparing the beef mixture, and skip rinsing in cold water.
- Cook the beef – Heat 1 tbsp extra-virgin olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add 1 tbsp freshly minced garlic and the white parts of the sliced spring onions. Sauté for about 30 seconds until fragrant and softened. Add 500 g minced beef and cook for 5–7 minutes, breaking it up with a spatula, until browned and cooked through.
- Add the veggies – Stir in the julienned carrot and finely shredded wombok cabbage. Cook for 2–3 minutes until the vegetables begin to soften but still retain some crunch.
- Add the remaining ingredients – Pour in ¼ cup hoisin sauce, 1 tbsp tamari or soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice wine vinegar, 1 tbsp brown sugar, and 1 tsp sesame oil. Stir well to combine and cook for another 2–3 minutes, allowing the sauce to thicken and become sticky, coating the beef and vegetables evenly.
- Assemble and serve – Divide the prepared noodles among four bowls. Top each with the sticky hoisin beef mixture. Garnish with crushed roasted peanuts (or crispy shallots if preferred), the green parts of the sliced spring onions, and lime wedges for squeezing over just before eating. Serve immediately.
Notes
- You can substitute minced beef with minced pork or chicken if preferred.
- If you prefer your noodles hot, cook them fully after step 4 and avoid rinsing with cold water to maintain warmth.
- Crushed roasted peanuts add a nice crunch but can be replaced with crispy shallots for a different texture.
- Rice wine vinegar can be swapped with white vinegar or lime juice depending on your taste preferences.
- For a gluten-free option, use tamari soy sauce instead of regular soy sauce.
