Description
A flavorful and quick-to-make Sticky Hoisin Beef recipe featuring tender minced beef cooked with fresh vegetables and a rich hoisin-based sticky sauce, served over wide flat rice noodles. This dish combines savory, sweet, and tangy flavors with a satisfying mix of textures, perfect for a comforting weeknight meal.
Ingredients
Scale
Noodles
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
Beef and Sauce
- 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)
- 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
Vegetables
- 1 carrot, peeled and julienned or cut into thin batons
- ½ wombok cabbage, finely shredded (roughly 4 cups)
Garnish
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
Instructions
- Cook the noodles – Prepare the wide flat rice noodles according to the packet instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Toss with 1 teaspoon of sesame oil to prevent sticking. You can serve the noodles cold or set aside if serving hot later.
- 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 minced garlic and the white parts of the spring onions and sauté for about 30 seconds until fragrant and slightly softened. Add the minced beef, breaking it up with a spoon, and cook for 5 to 7 minutes until browned.
- Add the veggies – Incorporate the julienned carrot and shredded wombok cabbage into the pan. Cook for 2 to 3 minutes, stirring, until the vegetables are softened 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 1 teaspoon of sesame oil. Stir well and cook for another 2 to 3 minutes, allowing the sauce to thicken and the mixture to become sticky and richly flavored.
- Reheat noodles (optional) – If you prefer hot noodles, prepare the noodles again according to the packet instructions after the beef mixture is cooked, and avoid rinsing them in cold water this time to keep them warm.
- Assemble and serve – Divide the drained noodles among four bowls. Top with the sticky hoisin beef mixture, crushed roasted peanuts, and the green parts of the spring onion. Serve each bowl with lime wedges on the side for squeezing over the dish just before eating.
Notes
- You can substitute minced beef with pork or chicken based on preference.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Crushed roasted peanuts can be replaced with crispy shallots for a different crunch.
- If serving hot noodles, skip rinsing the noodles in cold water to keep them warm.
- Adjust the amount of brown sugar to balance sweetness according to taste.
