Description
A flavorful and quick Sticky Hoisin Beef recipe featuring tender ground beef cooked with fresh vegetables and coated in a rich, sticky hoisin sauce. Served over wide flat rice noodles and topped with crunchy peanuts and fresh spring onions, this dish offers a perfect balance of savory, sweet, and tangy flavors 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)
Sauce and Garnishes
- 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
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 with 1 tsp sesame oil to prevent sticking. Set aside. The noodles can be served hot or cold depending on preference.
- Cook the beef – Heat 1 tbsp 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 sliced spring onion. Cook for about 30 seconds until fragrant and slightly softened. Add 500 g minced beef and cook for 5–7 minutes, breaking it up with a spoon, until browned thoroughly.
- Add the veggies – Add the julienned carrot and finely shredded wombok cabbage to the pan. Cook for an additional 2–3 minutes until the vegetables are softened but still retain some crunch.
- Add the remaining ingredients – Pour 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. Stir continuously and cook for 2–3 minutes, allowing the mixture to become sticky and caramelized to intensify the flavors.
- Assemble and serve – Divide the prepared noodles among four serving bowls. Top each with the hot sticky beef mixture. Garnish with crushed roasted peanuts and the green parts of the spring onion. Serve immediately with lime wedges for squeezing over the top to add brightness.
Notes
- For a gluten-free version, ensure to use tamari instead of regular soy sauce.
- You can substitute the beef with ground pork or chicken depending on preference.
- If you prefer hot noodles, cook the noodles again after preparing the beef and do not rinse them with cold water.
- Crushed roasted peanuts can be replaced with crispy shallots for added texture.
- Adjust the brown sugar and soy sauce amounts based on how sweet or salty you want the dish.
