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
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
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.
