Description
Sticky Hoisin Beef is a savory and satisfying Asian-inspired dish featuring tender ground beef cooked in a rich hoisin sauce, combined with fresh vegetables and served over wide flat rice noodles. This quick and flavorful recipe is perfect for a weeknight dinner, offering a balance of sweet, salty, and tangy flavors with a delightful sticky texture and crunchy peanut topping.
Ingredients
Scale
Noodles
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
Main
- 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
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 them under cold water to stop cooking and prevent sticking. Toss the noodles with 1 teaspoon of sesame oil to keep them separate. Set aside. If you prefer the noodles hot, hold off rinsing until after cooking the beef and serve immediately.
- 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. Sauté for about 30 seconds until fragrant and slightly softened. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a spatula, until browned all over.
- Add the veggies – Incorporate the julienned carrot and finely shredded wombok cabbage into the pan. Stir and cook for 2 to 3 minutes until the vegetables soften but retain some crunch.
- Add the remaining sauce ingredients – Pour in the hoisin sauce, tamari or soy sauce, dark soy sauce, rice wine vinegar, brown sugar, and 1 teaspoon of sesame oil. Mix to combine and cook for an additional 2 to 3 minutes, allowing the sauce to thicken and the beef mixture to become sticky and glossy.
- Assemble and serve – Divide the prepared noodles evenly among four bowls. Top each serving with the sticky hoisin beef mixture. Garnish with the crushed roasted peanuts and the green parts of the sliced spring onions. Serve each bowl with lime wedges on the side to squeeze over for a fresh, tangy finish.
Notes
- Rice noodles can be served hot or cold depending on your preference. For hot noodles, cook them after the beef is ready and do not rinse in cold water.
- You can substitute the ground beef with minced pork or chicken as alternative proteins.
- The crushed peanuts add a crunchy texture, but you can use crispy shallots if preferred or omit for a nut-free option.
- Adjust the sweetness or tanginess by tweaking the brown sugar or vinegar quantities to suit your taste.
- This recipe can be doubled or halved easily depending on serving needs.
