Description
Sticky Hoisin Beef is a flavorful and satisfying Asian-inspired dish featuring tender minced beef cooked with a sticky, savory hoisin sauce, combined with fresh vegetables and wide flat rice noodles. This easy-to-make recipe delivers a perfect balance of sweet, salty, and tangy flavors, complemented by crunchy peanuts and zesty lime wedges, making it an ideal family dinner or weeknight meal.
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)
Sauce
- 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
To Serve
- 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 and rinse under cold water to stop cooking. Toss the noodles with 1 teaspoon of sesame oil to prevent sticking, then set them aside. Note: If you prefer hot noodles, wait until after cooking the beef mixture and then prepare the noodles without rinsing in cold water.
- 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 white parts of the spring onions. Sauté for about 30 seconds until fragrant and slightly softened. Add the minced beef and cook for 5 to 7 minutes, breaking it up with a wooden spoon, until browned and cooked through.
- Add the vegetables: Stir in the julienned carrot and shredded wombok cabbage. Cook for 2 to 3 minutes, stirring occasionally, until the vegetables soften slightly but retain some crunch.
- Add the sauce ingredients: Pour in ¼ cup hoisin sauce, 1 tablespoon tamari or all-purpose soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon brown sugar, and 1 teaspoon sesame oil. Stir everything well and continue cooking for another 2 to 3 minutes until the mixture becomes sticky, caramelized, and well combined.
- Assemble and serve: Divide the prepared noodles evenly 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 immediately with lime wedges on the side for squeezing over the dish to add a fresh, tangy brightness.
Notes
- This recipe can easily be adapted to use ground pork or chicken instead of beef.
- For gluten-free preparation, be sure to use tamari and gluten-free hoisin sauce.
- If you prefer vegetarian, substitute the meat with firm tofu or a plant-based mince and use vegetarian hoisin sauce.
- Do not rinse noodles in cold water if you want them served hot to keep their texture soft.
- Crushed peanuts add a satisfying crunchy texture, but crispy shallots make an excellent alternative garnish.
- Adjust the level of sweetness or tanginess by modifying the amount of brown sugar or rice wine vinegar to suit your taste.
