Description
A quick and flavorful Sticky Hoisin Beef recipe featuring tender ground beef cooked with crunchy vegetables in a sweet and savory hoisin sauce, served over wide flat rice noodles. Perfect for a satisfying weeknight dinner with a delightful balance of textures and bold Asian-inspired flavors.
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 Seasonings
- 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
Garnishes
- 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 packet instructions. Once cooked, drain and rinse under cold water to stop cooking and prevent sticking. Toss the noodles with 1 teaspoon of sesame oil to keep them separated and set aside. Note that if you prefer hot noodles, you can prepare them after cooking the beef and avoid rinsing with cold water.
- Cook the beef – Heat 1 tablespoon 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. Sauté for about 30 seconds until fragrant and just softened. Add the minced beef and cook for 5–7 minutes, breaking it up with a spoon, until browned and cooked through.
- Add the vegetables – Stir in the julienned carrot and shredded wombok cabbage. Cook together for 2–3 minutes, allowing the vegetables to soften slightly without losing their crunch.
- Add the sauces and seasoning – Pour in the hoisin sauce, tamari or soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and 1 teaspoon of sesame oil. Stir thoroughly to coat the beef and vegetables evenly. Continue cooking for 2–3 minutes until the mixture becomes browned, sticky, and well combined.
- Assemble and serve – Divide the prepared noodles evenly among four serving bowls. Top each with the sticky hoisin beef mixture. Garnish 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 a fresh and tangy finish.
Notes
- You can substitute the minced beef with pork or chicken if preferred.
- To keep noodles hot, cook them after preparing the beef and do not rinse with cold water.
- For a gluten-free option, ensure you use tamari instead of regular soy sauce and check the hoisin sauce ingredients.
- Optional toppings include crispy shallots instead of peanuts for added texture.
- This dish balances sweet, savory, and tangy flavors and works well as a quick weeknight meal.
