Hoisin Beef Noodles (Page 1 ) | February 22, 2025

Annonce:

Craving takeout but short on time? These Hoisin Beef Noodles are your answer! Tender strips of beef, crisp veggies, and chewy noodles tossed in a sweet-savory hoisin sauce—this dish is faster than delivery and way more satisfying. Perfect for busy weeknights or meal prep!

WHY YOU’LL LOVE THIS RECIPE

20-minute wonder: Faster than waiting for Uber Eats.
Pantry-friendly: Uses staples you likely have on hand.
Customizable: Swap veggies, proteins, or noodles to suit your fridge leftovers.
Kid-approved: My picky eater devours this (shhh—there’s hidden ginger!).

INGREDIENTS

FOR THE STIR-FRY

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 tbsp vegetable oil, divided

HOISIN SAUCE MIXTURE

¼ cup (60ml) hoisin sauce (check labels for gluten-free)
2 tbsp soy sauce (or tamari for GF)
1 tbsp oyster sauce (optional but adds depth)
1 tbsp rice vinegar
1 tbsp honey (or brown sugar)
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil

GARNISHES (OPTIONAL)

Toasted sesame seeds
Fresh cilantro
Lime wedges
Chili crisp (for heat lovers)

STEP-BY-STEP INSTRUCTIONS

1. PREP THE NOODLES

Cook noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking.

2. WHISK THE SAUCE

In a small bowl, combine hoisin, soy sauce, oyster sauce, rice vinegar, honey, garlic, and ginger. Taste and add a pinch of salt if needed.

3. SEAR THE BEEF

Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer (work in batches if needed). Sear for 1–2 minutes per side until browned but still pink inside. Remove and set aside.

4. STIR-FRY VEGGIES

Add remaining 1 tbsp oil to the skillet. Toss in bell pepper, carrot, and green onion whites. Stir-fry for 2–3 minutes until crisp-tender.

5. BRING IT ALL TOGETHER

Reduce heat to medium. Add cooked noodles, beef, and sauce to the skillet. Toss vigorously for 1–2 minutes until everything is glossy and coated.

6. FINISHING TOUCHES

Remove from heat. Stir in green onion greens and drizzle with sesame oil.

SERVING IDEAS

Bowl style: Top with a fried egg and pickled veggies.

Lettuce wraps: Spoon into butter lettuce leaves for a low-carb twist.
Meal prep: Divide into containers with steamed edamame.

JANET’S PRO TIPS

Slice smart: Freeze beef for 30 minutes for easier thin slicing.
Don’t overcook noodles: They’ll soften more when tossed with sauce.
Marinate hack: Let beef sit in sauce for 10 mins pre-cooking for extra flavor.
Veggie swap: Use broccoli, snap peas, or mushrooms instead of bell peppers.

STORAGE & LEFTOVERS

Fridge: Store in an airtight container for 3–4 days. Reheat in a skillet with a splash of water.
Freezer: Freeze sauce and cooked beef separately for up to 1 month.