Description
A flavorful and satisfying Sticky Hoisin Beef recipe featuring tender minced beef cooked with hoisin, soy sauces, and fresh vegetables, served over wide flat rice noodles. This quick and easy dish combines sweet, savory, and tangy flavors for a delightful weeknight meal that can be enjoyed hot or cold.
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
Toppings and Garnishes
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
- Green parts of the spring onion, finely sliced
Instructions
- Cook the noodles – Prepare the 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 tsp sesame oil and set aside. You can serve the noodles either hot or cold depending on preference.
- Cook the beef – Heat 1 tbsp 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.
- Brown the beef – Add 500 g minced beef to the pan and cook, breaking it up with a wooden spoon, for 5 to 7 minutes until the beef is fully browned and no longer pink.
- Add vegetables – Stir in the julienned carrot and shredded wombok cabbage to the beef. Cook for an additional 2 to 3 minutes until the vegetables become tender but still retain some crunch.
- Add sauces and seasonings – 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 to combine well and continue cooking for 2 to 3 minutes until the mixture becomes sticky, caramelized, and thickened.
- Finish noodles (optional) – If you prefer hot noodles, reheat the noodles now by cooking them again according to packet instructions without rinsing after cooking. This step should be done after cooking the beef mixture.
- Assemble and serve – Divide the prepared noodles among four bowls. Top each bowl with the sticky hoisin beef mixture. Garnish with crushed roasted peanuts or crispy shallots and scatter the green parts of the spring onions on top. Serve immediately with lime wedges on the side for squeezing over.
Notes
- If you want a vegetarian alternative, substitute the ground beef with firm tofu or a plant-based mince and use vegetarian hoisin sauce.
- You can substitute rice wine vinegar with white vinegar or lime juice if unavailable.
- For added crunch, consider adding chopped bell peppers or bean sprouts to the vegetable mix.
- Leftovers store well in the fridge for up to 2 days; reheat gently to avoid drying out the beef.
- Adjust the sweetness or saltiness by modifying amounts of brown sugar and soy sauces to taste.
- Serving with lime wedges adds a fresh, tangy contrast to the rich hoisin flavors.
