Name: Hoisin Beef Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 lb (450g) flank steak, thinly sliced against the grain (or substitute 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; 4 green onions, chopped (whites and greens separated); 2 tbsp vegetable oil, divided; ¼ cup (60ml) hoisin sauce (check labels for gluten-free option); 2 tbsp soy sauce (or tamari for gluten-free); 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; Toasted sesame seeds; Fresh cilantro; Lime wedges; Chili crisp (for heat lovers)

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Introduction

Hoisin Beef Noodles combine tender slices of flank steak with vibrant vegetables and a flavorful hoisin sauce, all tossed with your choice of noodles. This quick and satisfying stir-fry is perfect for a weeknight dinner, offering a delicious balance of sweet, savory, and tangy flavors.

A bowl filled with three layers, starting at the bottom with light tan curly noodles forming the base. The middle layer shows small pieces of bright green vegetables and small bits of orange carrot, scattered among the noodles. The top layer consists of many dark brown, shiny strips of cooked beef layered evenly over the noodles and vegetables. The dish is held by a pair of black chopsticks positioned above it. The bowl is white and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) flank steak, thinly sliced against the grain (or substitute 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
4 green onions, chopped (whites and greens separated)
2 tbsp vegetable oil, divided

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

Optional garnishes: toasted sesame seeds, fresh cilantro, lime wedges, chili crisp

Instructions

Step 1: Cook the noodles according to package instructions. Drain, rinse under cold water, and toss with 1 teaspoon of sesame oil to prevent sticking.
Step 2: In a small bowl, whisk together hoisin sauce, soy sauce, oyster sauce (if using), rice vinegar, honey, minced garlic, and grated ginger. Taste and add a pinch of salt if needed.
Step 3: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the sliced beef in a single layer (work in batches if necessary). Sear for 1–2 minutes per side until browned but still pink inside. Remove the beef and set aside.
Step 4: Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the red bell pepper, carrot, and green onion whites for 2–3 minutes until crisp-tender.
Step 5: Reduce the heat to medium. Add the cooked noodles, seared beef, and hoisin sauce mixture to the skillet. Toss vigorously for 1–2 minutes until everything is evenly coated and glossy.
Step 6: Remove from heat. Stir in the green onion greens and drizzle with the remaining teaspoon of sesame oil. Garnish with your choice of toasted sesame seeds, fresh cilantro, lime wedges, or chili crisp before serving.

Tips & Variations

Freeze the beef for 30 minutes before slicing to make thin cutting easier.
Don’t overcook the noodles; they will soften further when tossed with the sauce.
For extra flavor, marinate the beef in the sauce for 10 minutes before cooking.
Swap out vegetables with broccoli, snap peas, or mushrooms for variety.
Use gluten-free hoisin sauce and tamari to keep this dish gluten-free.
Add 1 teaspoon of sriracha to the sauce for a spicy kick.
If you don’t have oyster sauce, substitute with ½ teaspoon fish sauce or leave it out.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet with a splash of water to keep the noodles from drying out. For longer storage, freeze the sauce and cooked beef separately for up to 1 month. Thaw fully before reheating.

How to Serve

A close-up of a blue bowl filled with three layers: the bottom layer is light yellow cooked noodles with a smooth and slightly shiny texture, tangled loosely; the middle layer features dark brown, glossy strips of beef scattered evenly over the noodles; and the top layer shows small pieces of green and red bell pepper adding pops of color, with a pair of black chopsticks picking up some noodles and beef from the right side of the bowl, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can use udon, soba, egg noodles, or any noodle you prefer. Just adjust the cooking time according to the package instructions.

Can I make this dish vegetarian?

Absolutely! Substitute the beef with firm tofu or additional vegetables like mushrooms and snap peas. Use vegetarian oyster sauce or omit it and rely on hoisin and soy sauce for flavor.