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.
HOISIN BEEF NOODLES RECIPE
PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins
SERVINGS: 4 | DIET: Gluten-Free Option
INGREDIENTS
STIR-FRY
- 1 lb (450g) flank steak, thinly sliced
- 8 oz (225g) rice noodles
- 1 red bell pepper, sliced
- 1 large carrot, julienned
- 4 green onions, chopped
- 2 tbsp vegetable oil
SAUCE
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
INSTRUCTIONS
- Cook noodles. Drain, rinse, toss with sesame oil.
- Whisk sauce ingredients in a bowl.
- Sear beef in hot oil. Remove.
- Stir-fry veggies.
- Add noodles, beef, and sauce. Toss.
- Garnish and serve.
NUTRITION (PER SERVING)
Calories: 480 | Protein: 28g | Carbs: 55g | Fat: 16g | Sugar: 12g | Sodium: 980mg
NOTES
- Gluten-free: Use GF hoisin + tamari.
- Spice it up: Add 1 tsp sriracha to the sauce.
- No oyster sauce? Sub ½ tsp fish sauce or skip it.