Fast Hoisin Beef Noodles with glossy sauce, tender strips of steak, and bouncy noodles, weeknight-easy, takeout-better.
Sweet-savory hoisin clings to every strand while ginger-garlic beef stays ultra-tender for a slurpable, high-reward bowl.
Why You’ll Love It
- Built for Hoisin Noodle Recipes & Best Asian Noodle Recipes—big flavor, tiny effort.
- Works with lo mein, udon, or rice noodles—classic Beef Noodles Recipes versatility.
- Saucy but not heavy: perfect base for Korean Beef Noodles or Cantonese Noodles Recipes variations.
- One pan, 20 minutes—your new favorite Asian Beef And Noodles weeknight win.
Crave a fresh side or second dish? Try a cooling tzatziki cucumber salad, a bright cucumber caprese salad, or a protein-packed chickpea feta avocado salad alongside.
Ingredients — notes only
Beef & Noodles
- 1 lb flank, sirloin, or skirt steak—slice very thin across grain (freezer 15 min first).
- 12 oz noodles: lo mein, fresh udon, or wide rice noodles.
Veg & Aromatics
- Bell pepper strips, snow peas or broccoli, scallions; minced garlic + ginger.
Sticky Hoisin Sauce (Hoisin Beef core)
- Hoisin (⅓ cup), soy sauce (3 Tbsp), rice vinegar (1 Tbsp), brown sugar or honey (1 Tbsp), sesame oil (1 tsp), water (¼ cup).
- Heat option: gochujang (1 Tbsp) for Korean Beef Noodles vibes or chili-garlic sauce (1–2 tsp).
- Cornstarch (2 tsp) for lacquered finish.
Oil & Seasoning
- Neutral high-heat oil, kosher salt, black pepper.
Step-by-Step (serves 4)
- Cook noodles to just shy of al dente; drain. Toss with 1 tsp oil.
- Whisk sauce: hoisin, soy, vinegar, sugar/honey, sesame oil, water + cornstarch; add gochujang if using.
- Sear beef (90 sec): smoking-hot wok/skillet, 1 Tbsp oil; season beef lightly and sear in 2 batches just until browned. Remove.
- Stir-fry veg (2–3 min): add a touch more oil; cook peppers/snow peas until crisp-tender.
- Aromatics (30 sec): add garlic & ginger until fragrant.
- Sauce & toss (1–2 min): return beef; pour in sauce, simmer to glossy.
- Add noodles: toss until coated and bouncy; splash 1–2 Tbsp water if tight.
- Finish: scallions on top; taste salt/heat and adjust.
Doneness cues: sauce turns shiny and thick; beef remains tender; noodles coated end-to-end.
Pro Tips
- Paper-thin slices = tender beef. Freeze steak 10–15 min, then slice.
- Wok heat matters. Cook beef in batches to avoid steaming.
- Reserve noodle water. A spoon loosens sauce if it tightens too much.
- Cornstarch last. Add to cold sauce; it activates as it simmers for that sticky sheen.
Variations
- Hoisin Beef (no noodles): Skip noodles; serve over rice or lettuce cups.
- Korean Beef Noodles: add 1 Tbsp gochujang + 1 tsp sugar; top with sesame & kimchi—great with Korean Beef Sides.
- Cantonese Noodles Recipes style: swap hoisin partly for oyster sauce (1 Tbsp); add a dash of Shaoxing wine.
- Veg-forward: add mushrooms and bok choy; finish with toasted sesame seeds.
How to Serve
Top with scallions, sesame, and chili oil. Pair with Korean Beef Sides like quick cucumber kimchi, sesame spinach, or pickled radish; or keep it simple with a crisp green salad (links above).
Make Ahead & Storage
- Prep: slice beef + whisk sauce 1 day ahead.
- Fridge: 3 days; loosen with a splash of water when reheating.
- Reheat: skillet over medium with 1–2 Tbsp water until glossy.
FAQs
Best beef cut? Flank/sirloin for fast stir-fry; slice across the grain.
Too sweet? Reduce sugar/honey and bump vinegar; add chili for balance.
Gluten-free? Use GF tamari + rice noodles; verify hoisin is GF.
Simple Nutrition (estimate per serving, 4 servings)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| ~560 | 34g | 63g | 20g | 1400mg |
| Estimates only; brands and noodle type vary. |
Sticky Hoisin Beef Noodles (20 Minutes)
Tender stir-fried beef and veggies tossed with glossy hoisin-ginger sauce and bouncy noodles—fast, flexible, and restaurant-style flavor in 20 minutes.
Ingredients
- 12 oz noodles (lo mein, udon, or rice noodles)
- 1 lb flank or sirloin steak, thinly sliced across the grain
- 1 red bell pepper, cut into thin strips
- 1 cup snow peas or small broccoli florets
- 4 scallions, sliced (whites for stir-fry, greens to finish)
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced
- 2 Tbsp neutral oil, divided
- — Sticky Hoisin Sauce —
- ⅓ cup hoisin sauce
- 3 Tbsp soy sauce or tamari
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar or honey
- 1 tsp toasted sesame oil
- ¼ cup water
- 2 tsp cornstarch
- 1 Tbsp gochujang or 1–2 tsp chili-garlic sauce (optional, for heat)
Equipment
- wok or large skillet for stir-frying beef and vegetables
- mixing bowl for whisking sauce
- tongs for tossing noodles
- cutting board for slicing vegetables and beef
- knife
Method
- Boil noodles until just shy of al dente according to package directions. Drain and toss with 1 tsp oil to prevent sticking.
- In a small bowl, whisk together all sauce ingredients including cornstarch. Set aside.
- Heat 1 Tbsp oil in a hot wok or skillet. Quickly sear beef in 2 batches for 60–90 seconds each, just until browned. Remove to a plate.
- Add remaining oil to wok; stir-fry bell pepper and snow peas for 2–3 minutes until crisp-tender.
- Add garlic, ginger, and scallion whites; cook 30 seconds until fragrant.
- Return beef to wok. Pour in the sauce and simmer until thickened and glossy, about 1–2 minutes.
- Add noodles and toss to coat evenly, thinning with a splash of water if needed. Top with scallion greens and serve hot.
Nutrition
Calories: 560kcalCarbohydrates: 63gProtein: 34gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 1400mgPotassium: 780mgFiber: 4gSugar: 15gVitamin A: 900IUVitamin C: 45mgCalcium: 90mgIron: 4mg
Notes
For a Cantonese twist, add 1 Tbsp oyster sauce and a dash of Shaoxing wine. For Korean heat, stir in gochujang and serve with kimchi. Internal links: try with tzatziki cucumber salad, cucumber caprese salad, or chickpea feta avocado salad.
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