Description
Sticky Hoisin Beef is a flavorful and quick Asian-inspired dish featuring tender minced beef cooked with aromatic garlic, spring onions, and crunchy vegetables, all tossed in a rich, sticky hoisin-based sauce. Served over wide flat rice noodles and garnished with roasted peanuts and fresh lime wedges, this vibrant meal is perfect for a delicious weeknight dinner.
Ingredients
Scale
Noodles
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
Beef Mixture
- 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)
- 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
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges for serving
Instructions
- Cook the noodles: Prepare the rice noodles according to the packet instructions. Once cooked, drain and rinse them under cold water to stop cooking. Toss with 1 teaspoon of sesame oil to prevent sticking and set aside. For hot noodles, wait until after cooking the beef mixture before cooking, and avoid rinsing with 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 the white parts of the spring onions; cook for about 30 seconds until fragrant and slightly softened.
- Brown the beef: Add the minced beef to the pan and cook for 5–7 minutes, breaking it up with a spoon until it is evenly browned.
- Add the vegetables: Stir in the julienned carrot and shredded wombok cabbage. Cook for another 2–3 minutes until the vegetables have softened but still retain some crunch.
- Add the sauce ingredients: Pour in the hoisin sauce, tamari or soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and 1 teaspoon sesame oil. Stir to combine and cook for 2–3 minutes until the mixture becomes sticky and glossy.
- Assemble and serve: Divide the prepared noodles evenly among four bowls. Top each bowl with the sticky hoisin beef mixture. Garnish with the crushed roasted peanuts and the green parts of the spring onions. Serve immediately with lime wedges on the side for squeezing over.
Notes
- The recipe can be made with pork or chicken mince instead of beef.
- For gluten-free option, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free.
- If you prefer spicier food, add a dash of chili flakes or fresh sliced chili when cooking the garlic and onions.
- To substitute wombok cabbage, use Napa cabbage or green cabbage thinly shredded.
- Peanuts can be replaced with crispy shallots or toasted sesame seeds for garnish.
- Cook noodles fresh for hot serving; for cold noodle salad style, rinse under cold water after cooking and toss with sesame oil to prevent sticking.
