Description
Sticky Hoisin Beef is a flavorful and quick Asian-inspired dish featuring tender minced beef cooked with vibrant vegetables and a rich, sticky hoisin sauce, served over soft wide flat rice noodles. This recipe is perfect for a delicious weeknight meal, combining savory, sweet, and tangy notes along with a satisfying texture from crunchy peanuts and fresh scallions.
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
Garnish
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
Instructions
- Cook the noodles – Prepare the rice noodles according to the packet instructions. Once cooked, drain them and rinse under cold water to stop the cooking process. Toss the noodles with 1 teaspoon of sesame oil to keep them from sticking together. Set aside. Noodles can be served cold or at room temperature for this recipe.
- 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 freshly minced garlic and the white parts of the spring onions and cook for 30 seconds until fragrant and just softened. Add the minced beef, breaking it up with a spoon, and cook for 5-7 minutes until browned and cooked through.
- Add the vegetables – Stir in the julienned carrot and the finely shredded wombok cabbage to the cooked beef. Cook for an additional 2-3 minutes until the vegetables are slightly softened but still retain some crunch.
- Add the sauces and seasonings – Mix in the hoisin sauce, tamari or all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and 1 teaspoon of sesame oil. Cook the mixture for 2-3 minutes, stirring regularly, until the sauce thickens and becomes sticky, coating the beef and vegetables evenly.
- Assemble and serve – Divide the prepared noodles evenly among four bowls. Top the noodles with the sticky hoisin beef mixture. Garnish 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 squeezing over the dish.
Notes
- You can substitute minced beef with pork or chicken if preferred.
- If you want hot noodles, cook the noodles after the beef mixture is ready and do not rinse with cold water to retain heat.
- Crushed roasted peanuts add a crunchy texture, but crispy shallots are a great alternative garnish.
- Add more lime juice if you prefer a tangier flavor.
- Use gluten-free tamari to make the dish gluten-free.
