Description

A deliciously savory and slightly sweet stir-fry, this dish features tender strips of beef tossed with noodles and a savory hoisin sauce. With garlic, ginger, and a touch of soy sauce, it’s a simple yet flavorful dish that comes together quickly. Ideal for a quick weeknight meal that feels like a takeout treat.

Ingredients

Scale

For the Beef:

1 lb flank steak (or sirloin steak): Flank steak is ideal for stir-fries due to its tender yet slightly chewy texture. However, sirloin or rib-eye also work well. Be sure to slice the beef thinly against the grain for maximum tenderness.

2 tablespoons soy sauce: Adds depth and saltiness to the beef, infusing it with flavor.

1 tablespoon hoisin sauce: Enhances the savory-sweet profile of the beef, making it rich and full of flavor.

1 teaspoon cornstarch: Helps create a velvety coating on the beef, ensuring a tender texture when stir-fried.

1 tablespoon vegetable oil: Used for stir-frying the beef and ensuring it doesn’t stick to the pan.

For the Sauce:

3 tablespoons hoisin sauce: The base of the sauce, providing the sweet, salty, and savory flavor that defines the dish.

2 tablespoons soy sauce: Adds a saltiness that balances out the sweetness of the hoisin.

1 tablespoon oyster sauce: Deepens the flavor of the sauce with its rich umami profile.

1 tablespoon brown sugar: Brings a slight sweetness to the dish, complementing the hoisin sauce.

1 tablespoon rice vinegar: Adds a tangy kick that cuts through the richness of the hoisin sauce.

2 teaspoons sesame oil: Gives the sauce a nutty aroma and rounds out the flavors with its distinct fragrance.

1 tablespoon cornstarch: Used to thicken the sauce and give it a glossy finish.

For the Noodles:

8 oz egg noodles or Chinese wheat noodles: These noodles are perfect for soaking up the sauce, but you can also use other noodles like rice noodles or lo mein noodles for a different texture.

1 tablespoon sesame oil: Used to stir-fry the noodles, adding a subtle nutty flavor to the dish.

For the Vegetables:

1 bell pepper, thinly sliced: Adds a crunchy texture and a touch of sweetness to the dish.

1 medium carrot, julienned: Provides both color and crunch, balancing the other textures in the dish.

2 cups baby spinach or bok choy: Adds a green, slightly bitter note that contrasts well with the sweet sauce.

2 cloves garlic, minced: Adds an aromatic base flavor to the dish.

1 teaspoon ginger, minced: Infuses the dish with a fragrant, slightly spicy kick.

Garnish (Optional):

Chopped green onions: Adds a fresh, oniony crunch to the dish.

Sesame seeds: For a final touch of texture and flavor.

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Instructions

Step 1: Prepare the Beef

Slice the Beef: Start by slicing the flank steak (or your choice of beef) thinly against the grain. This is essential to achieve a tender, melt-in-your-mouth texture. If you’re using flank steak, place it in the freezer for 15-20 minutes before slicing; this will make it easier to cut into thin slices.

Marinate the Beef: In a small bowl, combine the soy sauce, hoisin sauce, and cornstarch. Toss the sliced beef in this marinade and set it aside to absorb the flavors for 10-15 minutes while you prepare the other ingredients.

Step 2: Cook the Noodles

Boil the Noodles: Cook the egg noodles (or other noodles of your choice) according to the package instructions. Typically, this takes about 3-4 minutes. Drain the noodles and set them aside.

Toss with Sesame Oil: Once drained, toss the noodles with 1 tablespoon of sesame oil. This will prevent them from sticking together and give them a subtle nutty flavor.

Step 3: Make the Sauce

Combine the Sauce Ingredients: In a bowl, mix together the hoisin sauce, soy sauce, oyster sauce, brown sugar, rice vinegar, and cornstarch. Stir until the sugar dissolves, and the sauce is smooth. This sauce will bring all the flavors of the dish together.

Step 4: Stir-Fry the Beef

Heat the Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Cook the Beef: Once the oil is hot, add the marinated beef to the pan in a single layer. Let it sear without moving it for 1-2 minutes, then stir-fry for an additional 3-4 minutes, until the beef is browned and cooked through. Remove the beef from the pan and set it aside.

Step 5: Stir-Fry the Vegetables

Cook the Aromatics: In the same pan, add a little more oil if needed, and sauté the garlic and ginger over medium heat for about 1 minute, until fragrant.

Add the Vegetables: Add the bell pepper, carrot, and spinach (or bok choy) to the pan. Stir-fry for 2-3 minutes, just until the vegetables are tender-crisp and vibrant.

Step 6: Combine Everything

Return the Beef to the Pan: Add the cooked beef back into the skillet with the vegetables.

Add the Sauce: Pour the prepared hoisin sauce over the beef and vegetables, tossing everything together to coat. Let it simmer for 1-2 minutes, allowing the sauce to thicken and develop a glossy texture.

Add the Noodles: Finally, add the cooked noodles to the pan, tossing everything together so the noodles are evenly coated in the sauce.

Step 7: Garnish and Serve

Garnish: Optionally, sprinkle the dish with sesame seeds and chopped green onions for a burst of freshness and texture.

Serve: Plate the Hoisin Beef Noodles and serve immediately. Pair the dish with a light side of steamed rice or a simple salad to complete the meal.

Prep Time: 10-15 minutes
Cook Time: 10-15 minutes

Nutrition

Calories: 500 kcal
Fat: 25g
Carbohydrates: 50g
Protein: 25g