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Sarah

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Asian-Inspired
Calories: 560
Ingredients Equipment Method Nutrition Notes

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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