Irresistible Hoisin Beef Noodles Recipe in 20 Minutes
A quick and flavorful stir-fry featuring tender beef, crisp vegetables, and chewy noodles coated in a rich hoisin sauce.
Ingredients
- 1 lb 450g flank steak, thinly sliced against the grain (or sub chicken, tofu, or shrimp)
- 8 oz 225g rice noodles (or udon, soba, or egg noodles)
- 1 red bell pepper thinly sliced
- 1 large carrot julienned (use a veggie peeler for quick ribbons!)
- 4 green onions chopped (whites + greens separated)
- 2 tablespoon vegetable oil divided
- ¼ cup 60ml hoisin sauce (check labels for gluten-free)
- 2 tablespoon soy sauce or tamari for GF
- 1 tablespoon oyster sauce optional but adds depth
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- Toasted sesame seeds
- Fresh cilantro
- Lime wedges
- Chili crisp for heat lovers
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Whisk together hoisin sauce, soy sauce, oyster sauce, rice vinegar, honey, garlic, ginger, and sesame oil in a bowl.
- Heat 1 tablespoon oil in a large pan or wok over high heat. Add beef and cook until browned. Remove and set aside.
- Add remaining oil to the pan. Stir-fry bell pepper, carrot, and green onion whites for 2-3 minutes until crisp-tender.
- Return beef to the pan. Add cooked noodles and sauce mixture. Toss everything together until evenly coated and heated through.
- Garnish with green onion greens, sesame seeds, cilantro, lime wedges, and chili crisp if desired.
Notes
- Slice beef against the grain for maximum tenderness.
- Prep all ingredients before cooking for a smooth stir-fry process.
- Adjust sauce thickness with a splash of water if needed.
- For vegetarian version, use tofu and vegetarian oyster sauce.