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

1. Cook noodles. Drain, rinse, toss with sesame oil.
2. Whisk sauce ingredients in a bowl.
3. Sear beef in hot oil. Remove.
4. Stir-fry veggies.
5. Add noodles, beef, and sauce. Toss.
6. 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.