Description
Sticky Hoisin Beef is a quick and flavorful Asian-inspired dish featuring tender minced beef tossed in a sticky, savory hoisin sauce with fresh vegetables and wide flat rice noodles. This recipe delivers a perfect balance of sweet, tangy, and umami flavors, enhanced by crunchy peanuts and zesty lime wedges, making it an ideal weeknight dinner that’s ready in just 20 minutes.
Ingredients
Scale
Noodles
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
Beef Mixture
- 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)
- 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 & Garnish
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
Instructions
- Cook the noodles – Prepare the wide flat rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Toss the noodles with 1 teaspoon of sesame oil to prevent sticking and set aside. The noodles can be served either hot or cold depending on your preference. If you prefer hot noodles, wait to prepare them until after cooking the beef and do not rinse with cold water.
- Cook the beef – Heat 1 tablespoon of extra-virgin olive oil in a large, deep, heavy-based frying pan over medium to high heat. Add the minced garlic and the white parts of the sliced spring onions. Sauté for about 30 seconds until fragrant and softened. Add the minced beef and cook, breaking it up with a spoon, for 5 to 7 minutes or until browned and cooked through.
- Add the veggies – Add the julienned carrot and finely shredded wombok cabbage to the pan with the beef. Cook for 2 to 3 minutes until the vegetables soften slightly but still retain some crunch.
- Add the remaining ingredients – Pour in ¼ cup of hoisin sauce, 1 tablespoon each of tamari (or all-purpose soy sauce), dark soy sauce, rice wine vinegar, and brown sugar, plus 1 teaspoon of sesame oil. Stir well to combine and cook for another 2 to 3 minutes until the mixture becomes sticky and well coated.
- Assemble and serve – Divide the prepared noodles among four bowls. Spoon the sticky hoisin beef mixture generously over the noodles. Garnish each serving with the green parts of the spring onions and crushed roasted peanuts (or crispy shallots if preferred). Serve immediately with lime wedges on the side for added zest.
Notes
- You can substitute the minced beef with ground pork or chicken if preferred.
- For gluten-free, ensure to use tamari instead of regular soy sauce and check that hoisin sauce is gluten-free.
- If you prefer a spicier dish, add some sliced fresh chili or a dash of chili flakes when cooking the beef.
- The crushed roasted peanuts add a lovely crunch, but crispy shallots are a great alternative for texture and flavor.
- The noodles can be served hot or cold depending on preference; for hot noodles, do not rinse with cold water post-cooking.
