Description
A quick and flavorful Sticky Hoisin Beef recipe featuring tender minced beef cooked with fragrant garlic, spring onions, and crisp vegetables, tossed with wide flat rice noodles and a sticky hoisin-soy sauce glaze. Perfect for a satisfying weeknight dinner that combines savory, sweet, and tangy flavors with an optional crunchy peanut topping.
Ingredients
Scale
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)
Sauces and Seasoning
- 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
Toppings and Garnishes
- 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. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking. Toss the noodles with 1 tsp of sesame oil to keep them separated. Set aside. For serving hot noodles, skip rinsing after cooking and prepare noodles after cooking the beef.
- Cook the beef – Heat 1 tbsp of 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 sliced spring onions, cooking for about 30 seconds until softened and fragrant. Add the minced beef and cook for 5–7 minutes, breaking it up frequently, until browned and cooked through.
- Add the veggies – Incorporate the julienned carrot and shredded wombok cabbage into the pan. Cook for 2–3 minutes until the vegetables soften but still retain some texture.
- Add the sauces and seasonings – Pour in ¼ cup hoisin sauce, 1 tbsp tamari or all-purpose 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 until the mixture is sticky, caramelized, and coats the beef and vegetables evenly.
- Assemble and serve – Divide the prepared noodles between four bowls. Spoon the sticky hoisin beef mixture generously on top. Garnish with the green parts of the sliced spring onions and sprinkle with crushed roasted peanuts or crispy shallots if preferred. Serve immediately alongside lime wedges to squeeze over for added brightness.
Notes
- The noodles can be served hot or cold depending on your preference.
- You may substitute the beef with pork or chicken mince for variation.
- If you prefer a spicier kick, add chili flakes or fresh chilis during cooking.
- Crushed peanuts add crunch but can be swapped with crispy shallots or omitted for a nut-free version.
- Use gluten-free tamari to make the dish gluten-free.
