Description
Sticky Hoisin Beef is a flavorful Asian-inspired dish featuring tender minced beef cooked in a sticky hoisin and soy sauce glaze, served over wide flat rice noodles with crunchy vegetables and garnished with roasted peanuts and fresh spring onions. This quick and easy meal combines savory, sweet, and tangy flavors for a satisfying dinner ready in just 20 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 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
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. Drain them well and rinse under cold water if serving cold. Toss the cooled noodles with sesame oil to prevent sticking and set aside. If you prefer hot noodles, cook them later after the beef is ready and do not rinse with cold water.
- Cook the beef – Heat the 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 and sauté for about 30 seconds until fragrant and softened. Add the minced beef and break it up with a spatula, cooking for 5–7 minutes until browned and cooked through.
- Add the veggies – Stir in the julienned carrot and shredded wombok cabbage, cooking for 2–3 minutes until the vegetables start to soften but still retain some crunch.
- Add the remaining ingredients – Pour in the hoisin sauce, tamari or soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and sesame oil. Stir well to combine and cook for another 2–3 minutes until the mixture is thickened, sticky, and caramelized.
- Assemble and serve – Divide the prepared noodles among four bowls. Top each serving with the sticky hoisin beef mixture. Garnish with crushed roasted peanuts and the green parts of the spring onions. Serve with lime wedges on the side to squeeze over the dish for added brightness.
Notes
- If using pork or chicken mince as a substitute for beef, cooking times remain similar.
- To serve noodles hot, wait to cook noodles until after the beef is done and skip rinsing in cold water to keep them warm.
- Crushed roasted peanuts can be replaced with crispy shallots if preferred for garnish.
- Rice wine vinegar can be substituted with white vinegar or fresh lime juice for tanginess.
- For a gluten-free option, use tamari instead of soy sauce.
