Description
Sticky Hoisin Beef is a flavorful and quick weeknight dish featuring tender minced beef tossed with crisp vegetables, wide flat rice noodles, and a sweet-salty hoisin sauce. Garnished with crushed peanuts and fresh spring onions, this Asian-inspired recipe delivers a satisfying balance of textures and flavors in under 30 minutes.
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 can also be used)
- 1 carrot, peeled and julienned or cut into thin batons
- ½ wombok cabbage, finely shredded (approximately 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
Instructions
- Cook the noodles – Prepare the noodles according to the packet instructions. Once cooked, drain and rinse under cold water, then toss with 1 tsp sesame oil to prevent sticking. Set aside. The noodles can be served hot or cold.
- Cook the beef – Heat 1 tbsp extra-virgin olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add 1 tbsp minced garlic and the white parts of 2 spring onions. Cook for 30 seconds until just softened and fragrant. Add 500 g minced beef and cook for 5–7 minutes, breaking it up, until browned.
- Add the veggies – Add 1 peeled and julienned carrot and ½ shredded wombok cabbage (about 4 cups) to the pan. Cook for 2–3 minutes until softened.
- Add the remaining ingredients – Stir 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. Cook the mixture for 2–3 minutes until the sauce thickens and becomes sticky.
- Assemble and serve – If you prefer hot noodles, cook them again as per packet instructions after cooking the beef mixture and do not rinse with cold water. Divide the noodles among four bowls, top with the sticky hoisin beef mixture, sprinkle with ¼ cup crushed roasted peanuts and the green parts of sliced spring onions. Serve with lime wedges on the side for squeezing over.
Notes
- The noodles can be served hot or cold depending on your preference.
- Pork or chicken mince can be used as alternatives to beef.
- Crushed roasted peanuts add crunch, but crispy shallots can be used as a substitute.
- Adjust the sweetness and saltiness of the sauce by modifying the brown sugar and soy sauces to taste.
- Rice wine vinegar can be substituted with white vinegar or lime juice for a citrusy tang.
