Sticky, saucy and on the table in 20 – this one-pan beef fakeaway is bold, budget-friendly and built for busy nights.
You know when you sit down to meal plan and you’re trying to balance something everyone will eat with something that won’t destroy the kitchen? This is that dinner. Sticky Hoisin Beef: it’s flavour-packed, fakeaway-style and surprisingly low-effort – aka the holy trinity of weeknight wins.
It starts with trusty minced (ground) beef (cheap, fast, no prep stress), which gets loaded up with cabbage, carrot and spring onion (scallion), then is cooked down in a glossy hoisin sauce that tastes way fancier than it is. Serve it over chewy rice noodles, finish with crushed peanuts and lime, and suddenly you’ve got a dinner that feels like a treat … but actually clears the fridge and keeps the dishes to a minimum as it’s all cooked in one pan.
It’s quick enough for a weeknight, special enough for a Friday fakeaway, and smart enough to prep ahead for those nights when dinner needs to basically cook itself. The flavours are bold, the veggies are built in, and best of all? You’ll still have the energy to clean the bench afterwards. Maybe …
Can I serve Sticky Hoisin Beef with something other than flat rice noodles?
Yes – this recipe is flexible. Other types of rice noodles, thin egg noodles, soba noodles, udon, or even plain steamed rice all work well. If you’re in a pinch, regular spaghetti or any long pasta can also be used as a substitute.
What if my noodles clump together?
You can serve the noodles warm or cold. If they clump together (i.e. if you’ve made them ahead of time or they have been sitting around), rinse them under warm water right before serving (make sure they are drained well) and give them a little toss with 1 teaspoon of sesame oil. They’ll spring back to life. Another hot tip is to not overcook the noodles. Depending on the noodle variety, I usually cook them for 1–2 minutes less than the packet instructions suggest.
What other vegetables can I add – and when should I add them?
This recipe is great for using up whatever you’ve got in the crisper. Thinly sliced capsicum (bell pepper), zucchini (courgette), mushrooms, snow peas (mangetout) or baby spinach all work well.
- Harder veggies like capsicum (bell pepper) or zucchini (courgette) can be added with the carrot and cabbage.
- Quick-cooking veggies like spinach or bean sprouts should be stirred through right at the end so they stay fresh and vibrant.
- Frozen veggies (like peas or corn) can go in with the minced (ground) beef – no need to thaw first.
The key is to keep everything finely sliced so it cooks quickly and evenly.
If you enjoyed Sticky Hoisin Beef, I think you’ll love
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One-Pan Beef Ramen Noodles
Sticky Rainbow Beef
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Sticky Hoisin Beef
This Sticky Hoisin Beef is fast, flavour-packed and made for busy nights. Rich, saucy minced (ground) beef is cooked with crunchy veggies, then served over chewy rice noodles and finished with crushed peanuts and lime. Budget-friendly, low effort and ready in 20 minutes – no drive-thru needed.
- Total Time: 20 minutes
- Yield: 4 serves 1x
Ingredients
STIR-FRY
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
- 1 tbsp extra-virgin olive oil
- 1 tbsp freshly minced garlic
- 2 spring onions (scallions), finely sliced (white and green parts separated)
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 carrot, peeled and julienned or cut into thin batons
- ½ wombok cabbage, finely shredded (roughly 4 cups)
SAUCE
- ¼ cup (60 ml) hoisin sauce
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar (can be substituted with white vinegar or lime juice)
- 1 tbsp brown sugar
- 1 tsp sesame oil
TO SERVE
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
Instructions
- Prepare the noodles according to the packet instructions. Drain, rinse under cold water, then toss with the sesame oil to prevent sticking. Set aside. The noodles can be served hot or cold. If you would prefer hot noodles, prepare the noodles as per the packet instructions once you have cooked the beef (after step 4) and don’t rinse them in cold water.
- Heat the oil in a large, deep, heavy-based frying pan over medium–high heat. Add the garlic and the white parts of the spring onion. Cook for 30 seconds until just softened and fragrant. Add the beef mince and cook, breaking it up, for 5–7 minutes or until browned.
- Add the carrot and cabbage and cook for 2–3 minutes until softened.
- Add the hoisin sauce, tamari or all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar and sesame oil. Cook for 2–3 minutes or until browned and sticky.
- Divide the noodles among four bowls, top with the sticky beef mixture, crushed peanuts, green parts of the spring onion and serve with the lime wedges.
Notes
Make Ahead
Cook the beef and vegetable mixture up to 3 days in advance and store in an airtight container in the fridge. The beef mixture only (not the noodles) can be frozen for up to 3 months. Thaw completely overnight in the fridge prior to reheating for best results. Reheat in the microwave or on the stovetop.
The noodles can also be cooked ahead, then rinsed (to remove the starch), drained and tossed with sesame oil. Store for up to 3 days in an airtight container in the fridge. Not suitable to freeze. Can be served hot or cold. Reheat in the microwave or cover briefly with warm water before draining and serving.
Leftovers
Fridge – Store the beef and noodles separately in airtight containers for up to 3 days.
Freezer – The beef mixture only (not the noodles) can be frozen for up to 3 months.
Reheat – Microwave or reheat the beef gently on the stovetop with a splash of water. The noodles can be served cold or rinsed in warm water (before being drained and served) or microwaved.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Stovetop
- Cuisine: Asian-inspired
