Description
A quick and flavorful Sticky Hoisin Beef recipe featuring tender beef mince cooked with crisp vegetables and coated in a rich hoisin sauce. Served over wide flat rice noodles tossed in sesame oil, this dish combines savory, sweet, and tangy flavors for a satisfying Asian-inspired meal perfect for weeknight dinners.
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)
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 noodles according to the packet instructions. Once cooked, drain and rinse under cold water to stop the cooking. Toss the noodles with 1 tsp of sesame oil to prevent sticking, then set aside. You may serve these noodles cold or proceed with hot noodles preparation as needed.
- Cook the beef – Heat 1 tbsp of extra-virgin olive oil in a large, heavy-based frying pan over medium–high heat. Add the minced garlic and the white parts of the spring onions; cook for 30 seconds until just softened and fragrant. Add the minced beef, breaking it up as it cooks, and brown thoroughly over 5 to 7 minutes.
- Add the vegetables – Mix in the julienned carrot and shredded wombok cabbage with the browned beef. Cook together for 2 to 3 minutes until the vegetables soften slightly but retain some crunch.
- Add the sauce – Pour in the hoisin sauce, tamari or all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and 1 tsp sesame oil. Stir well to coat the beef and vegetables evenly, cooking for another 2 to 3 minutes until the mixture becomes sticky and caramelized.
- Assemble and serve – Divide the prepared noodles among four bowls. Top each with the sticky hoisin beef mixture, sprinkle with crushed roasted peanuts and the green parts of the spring onions. Serve immediately with lime wedges on the side for squeezing over to add brightness.
Notes
- You can substitute the minced beef with minced pork or chicken as preferred.
- To keep the noodles hot, cook or reheat them after the beef is ready and skip rinsing under cold water.
- For a variation, crispy shallots can replace crushed peanuts for garnish.
- Rice wine vinegar can be substituted with white vinegar or lime juice for a slightly different acidity.
- This recipe can be made gluten-free by using tamari instead of soy sauce.
