If you’re craving a dish that bursts with bold flavor and comes together in a flash, this Sticky Hoisin Beef Recipe is your new best friend in the kitchen. Picture tender minced beef coated in a rich, glossy hoisin sauce, paired with crisp veggies and silky noodles that soak up every bit of that luscious goodness. Whether you’re cooking for a busy weeknight or impressing friends at dinner, this recipe delivers a perfect balance of sweet, savory, and tangy notes with a delightful sticky texture that keeps you coming back for more.
Ingredients You’ll Need
Getting started with this Sticky Hoisin Beef Recipe is a breeze because the ingredients are straightforward yet pack incredible depth and texture. Each component plays its part, from the wide flat rice noodles providing a soft base, to the garlic and spring onions building aromatic layers, and the hoisin sauce bringing that signature sticky sweetness that makes the dish unforgettable.
- Wide flat rice noodles (200 g/7 oz): Soft and chewy, they soak up the sauce beautifully, making every bite satisfying.
- Sesame oil (1 tsp for noodles + 1 tsp for sauce): Just a touch adds a rich, nutty aroma that complements the beef perfectly.
- Extra-virgin olive oil (1 tbsp): Great for cooking the beef and vegetables evenly without overpowering flavors.
- Freshly minced garlic (1 tbsp): Adds a fragrant, savory kick early in the sautéing process.
- Spring onions (2, white and green parts separated): The white parts soften with the beef, while the green parts add fresh crunch and color as garnish.
- Minced beef (500 g/1 lb 2 oz): The star of the dish, providing hearty protein and texture; pork or chicken can be substitutes.
- Carrot (1, julienned): Gives subtle sweetness and a crisp contrast to the tender beef.
- Wombok cabbage (½, roughly 4 cups shredded): Adds a fresh crunch and lightness that balances the richness of the sauce.
- Hoisin sauce (¼ cup/60 ml): The hero ingredient that creates the sticky, flavorful coating on the beef.
- Tamari or all-purpose soy sauce (1 tbsp): Contributes umami depth and saltiness.
- Dark soy sauce (1 tbsp): Brings intense color and a slightly sweet, caramelized note to the sauce.
- Rice wine vinegar (1 tbsp): Adds a bright, tangy lift to balance the sweetness; white vinegar or lime juice works too.
- Brown sugar (1 tbsp): Provides a touch of molasses sweetness that helps the sauce thicken and glaze beautifully.
- Crushed roasted peanuts (¼ cup/40 g, optional): Adds a crunchy, nutty finish that’s delightful against the tender beef and noodles.
- Lime wedges: Offer a fresh zestiness to squeeze over the dish just before eating.
How to Make Sticky Hoisin Beef Recipe
Step 1: Cook the Noodles
Begin by preparing the noodles according to the packet instructions—this is key to achieving that perfect texture. Once cooked, drain and rinse them under cold water to stop the cooking process and keep them from sticking. Toss them with a teaspoon of sesame oil, which not only prevents clumping but also imparts a subtle, enticing aroma. You can serve the noodles cold or reheat them later if you prefer.
Step 2: Cook the Beef
Heat your olive oil in a large, deep frying pan over medium–high heat. Add the minced garlic and the white parts of the spring onions, stirring for around 30 seconds until they release their fragrant oils. Then, toss in the minced beef and let it brown while breaking it apart, cooking for 5 to 7 minutes until it’s beautifully caramelized. This step builds the savory foundation of your Sticky Hoisin Beef Recipe.
Step 3: Add the Veggies
Next, add the carrot and shredded wombok cabbage to the pan. These vegetables soften just slightly in the heat, providing a lovely textural contrast and a hint of sweetness that balances the beef’s richness. Cook them together for about 2 to 3 minutes, letting their flavors meld effortlessly.
Step 4: Add the Sauce Ingredients
Now for the magic: 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, letting the mixture cook for another 2 to 3 minutes until the beef turns glossy and sticky, with the sauce thickening into a luscious coating that clings to every ingredient. This step truly defines the character of this Sticky Hoisin Beef Recipe.
Step 5: Assemble and Serve
Divide the sesame-oiled noodles among four bowls, then pile on the sticky, saucy beef and vegetable mixture. Sprinkle generously with crushed roasted peanuts and the green parts of the spring onions for color and crunch. Don’t forget a wedge of lime on the side: the citrusy brightness is the perfect finishing touch to complement the rich, sweet flavors.
How to Serve Sticky Hoisin Beef Recipe
Garnishes
A sprinkle of crushed peanuts adds delightful crunch, while fresh spring onion greens bring a pop of vibrant color and freshness. A wedge of lime isn’t just decorative—it brightens each mouthful and balances the savory-sweet sauce beautifully.
Side Dishes
This dish shines on its own but pairs well with light, crisp sides like steamed bok choy or a refreshing cucumber salad. If you want a bit more heft, spring rolls or a simple Asian slaw can round out the meal without overshadowing the star flavors of the Sticky Hoisin Beef Recipe.
Creative Ways to Present
Why not get a little playful? Serve the Sticky Hoisin Beef over leafy greens for a low-carb twist, or wrap it in soft lettuce leaves as handheld bites. For a communal vibe, turn it into a noodle bowl bar where everyone adds their own garnishes and lime to taste—making eating the Sticky Hoisin Beef Recipe as fun as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Hoisin Beef keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers an inviting meal on busy days when you want something tasty and quick.
Freezing
You can freeze the cooked beef mixture for up to three months. Just cool it completely before transferring to a freezer-safe container. When you’re ready for it, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or soy sauce if it looks dry, to bring back the saucy stickiness of that signature hoisin glaze. If you’re reheating noodles separately, warm them with a drizzle of sesame oil to keep them supple.
FAQs
Can I use other types of noodles in this Sticky Hoisin Beef Recipe?
Absolutely! While wide flat rice noodles are traditional and great at soaking up the sauce, you can substitute with egg noodles, udon, or even thin spaghetti if that’s what you have on hand. Just adjust cooking times accordingly.
What if I don’t have hoisin sauce?
Hoisin sauce is key to the sticky sweetness in this recipe, but if you’re out, you can mix soy sauce with a bit of honey, garlic, and a splash of plum sauce for a homemade substitute. The flavor won’t be exactly the same, but it will still be delicious!
Is it possible to make this recipe vegetarian or vegan?
Yes! Swap the minced beef for crumbled tofu or plant-based mince, and substitute oyster sauce or soy sauce for a vegan hoisin alternative. Adding mushrooms can also give a meaty texture and umami boost.
How spicy is this Sticky Hoisin Beef Recipe?
This recipe is mild by default, focusing on sweet and savory flavors. If you like heat, simply add some chili flakes or fresh chopped chilies when cooking the garlic and spring onions for an extra kick.
Can I prepare parts of this recipe in advance?
You can chop vegetables and measure out sauces ahead of time to make cooking faster. The beef mixture can also be cooked and refrigerated, with noodles prepared fresh just before serving for the best texture.
Final Thoughts
This Sticky Hoisin Beef Recipe is one of those rare gems that feels both indulgent and effortless to make. Its perfect harmony of flavors and textures is guaranteed to brighten any mealtime and quickly become a household favorite. Give it a try—you’re going to love how it brings warmth and excitement to your dinner table!
Print
Sticky Hoisin Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
Sticky Hoisin Beef is a flavorful and comforting dish featuring tender minced beef cooked in a sticky, savory hoisin sauce with fresh vegetables, served over tender flat rice noodles. This quick and easy recipe balances sweet, salty, and tangy flavors, 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 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
Topping & Garnish
- 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 them well and rinse under cold water to stop the cooking process. Toss the noodles with 1 tsp of sesame oil to prevent sticking, then set aside. You can serve the noodles either cold or hot; if preferred hot, cook the noodles again after preparing the beef and avoid rinsing with cold water.
- 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 spring onions. Sauté for about 30 seconds until fragrant and softened. Then add 500 g minced beef, breaking it apart, and cook for 5 to 7 minutes until well browned.
- Add the veggies – Stir in the julienned carrot and shredded wombok cabbage. Cook them with the beef mixture for 2 to 3 minutes until the vegetables have softened slightly 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 continuously and cook for another 2 to 3 minutes until the sauce thickens, browns slightly, and becomes sticky, coating all ingredients well.
- Assemble and serve – Divide the prepared noodles among four serving bowls. Spoon the sticky hoisin beef mixture generously over the noodles. Garnish with the green parts of the spring onions and sprinkle with crushed roasted peanuts or crispy shallots if preferred. Serve each bowl with lime wedges on the side for squeezing over before eating.
Notes
- You can substitute the minced beef with minced pork or chicken for a different protein option.
- If you prefer gluten-free, use tamari instead of regular soy sauce.
- Adjust the amount of brown sugar to suit your preferred sweetness level.
- Serve with extra lime wedges for added tang and freshness.
- Crushed peanuts can be replaced with crispy shallots for a different texture.
- The noodles can be served hot or cold depending on your preference; just avoid rinsing with cold water if serving hot.
