Quick & Easy Hoisin Beef Noodles

Name: Quick & Easy Hoisin Beef Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 14 oz lo mein noodles (fresh kind); 1/2 lb flank steak (thinly sliced against the grain into 1/4" thick pieces); 1 red bell pepper (julienned); 2 cups gai-lan (chopped into 2-inch long pieces with stalks sliced thinly); 2 green onions (chopped into 2-inch long pieces); 2 cloves garlic (minced); 1 tbsp vegetable oil (or any neutral oil); 1.5 tbsp water (cold); 1/2 tbsp cornstarch (or potato starch / tapioca starch); 1/2 tbsp regular soy sauce (or light soy sauce); 1/4 tsp baking soda; ⅛ tsp black pepper (or white pepper); 1/2 tbsp vegetable oil (or any neutral oil); 1/4 cup hoisin sauce; 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp dark soy sauce; 1 tbsp oyster sauce (or vegetarian stir-fry sauce); 1 tsp sesame oil; 1 tbsp white granulated sugar (or cane sugar); 1/2 tbsp cornstarch (or potato starch / tapioca starch); 1/4 cup chicken stock (low-sodium)

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Chewy, thick noodles stir fried with tender beef and vegetables in a savory and sweet hoisin-based sauce. This easy hoisin beef noodles recipe uses simple ingredients and is ready in 30 minutes. A family-friendly main dish that's delicious for busy weeknights and better than takeout!

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Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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📖 Recipe

My hoisin beef noodles feature tender marinated beef stir-fried with bell peppers, leafy greens, and aromatics in a sweet and savory sauce.

These Asian noodles are scrumptious and it hits the spot every time, thanks to the sweet and salty flavors of the hoisin sauce.

Unfortunately, this isn't a popular noodle dish served at Chinese restaurants or for takeout, but you can easily make this meal at home.

What makes my recipe stand out is that the beef is velveted in a Chinese marinade, making it super juicy and tender! The key ingredients to this marinade are: baking soda, cornstarch, and oil - so don't skip these!

You can also customize this recipe by swapping the protein or vegetables for ones you enjoy - see the Substitutes and Variations sections below.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Fresh Lo Mein Noodles: Or use miki noodles, yaki soba noodles, udon noodles, or cooked spaghetti.
Flank Steak: Or use skirt steak, flat iron steak or hanger steak.
Red Bell Pepper: Or use yellow, orange, or green bell peppers, carrots, snap peas or snow peas.
Gai-Lan: Or use baby gai-lan, baby bok choy, yu choy sum, green cabbage, or napa cabbage.
Green Onions: Or use ½ small onion.
Garlic Cloves
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.

Beef Marinade

Cold Water
Cornstarch: Or use tapioca starch or potato starch.
Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
Baking Soda: Don't skip this as it tenderizes the meat!
Black Pepper: Or use white pepper.
Neutral Oil

Noodle Sauce

Hoisin Sauce: A sweet dark brown sauce that is thick in molasses and available at any Asian grocery store.
Regular Soy Sauce: Or use low-sodium soy sauce or light soy sauce.
Dark Soy Sauce: Or use dark mushroom soy sauce or add more regular soy sauce to taste at the end of cooking.
Oyster Sauce: Or use vegetarian stir-fry sauce.
Sesame Oil: Or use ½ teaspoon sesame seeds.
White Granulated Sugar: Or use granulated cane sugar.
Cornstarch: Or use tapioca starch or potato starch.
Chicken Stock: Ideally the low sodium kind.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

Chicken version: Replace the beef with sliced chicken thighs or chicken breast.
Pork version: Replace the beef with sliced pork shoulder.
Shrimp version: Replace the beef with peeled and deveined jumbo shrimp.
Gluten-free version: Use gluten-free cooked spaghetti instead of lo mein noodles. Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free hoisin and gluten-free oyster sauce.

Expert Tips

Thinly slice beef against the grain, at a 45-degree angle, for a tender cut.
To thinly slice beef easily, freeze the steak for 45-60 minutes until the exterior is hardened and slice with a sharp knife.
Prepare the ingredients in advance as the cooking process is fast!
Allow the beef to marinate for 15-20 minutes for extra tender beef but don't marinate past this time frame or the meat can become mushy.
Don't skip the baking soda or cornstarch in the beef marinade as these are key ingredients to velvet the beef.
Don't over blanch the noodles. Once they're loosened, immediately strain as we are stir-frying them later.

Instructions

Below are step-by-step instructions on how to make hoisin beef noodles:

Transfer sliced flank steak into a large bowl and marinate with the marinade ingredients as listed above for 15-20 minutes.

Marinate sliced beef: Transfer sliced flank steak into a large bowl and marinate with the marinade ingredients as listed above for 15-20 minutes.

In a small bowl, combine the noodle sauce ingredients as listed above and set aside.

Make the noodle sauce: In a small bowl, combine the noodle sauce ingredients as listed above and set aside.

Bring a large pan filled halfway with water to boil on high heat. Blanch noodles for 30 seconds or just until loosened.

Blanch noodles: Bring a large pan filled halfway with water to a boil on high heat. Blanch noodles for 30 seconds or just until loosened.

Strain the cooked noodles and set aside. Do not rinse off with cold running water.

Strain noodles: Strain the cooked noodles immediately and set aside. Do not rinse off with cold running water.

Heat vegetable oil in a large pan on medium high heat. Fry marinated beef until 75% cooked.

Fry beef: Heat vegetable oil in a large pan over medium-high heat. Fry marinated beef until 75% cooked.

Toss in bell peppers, gai-lan, garlic and green onions and stir fry for 1 minute. Add noodles, noodle sauce and toss everything together until the sauce has caramelized and most of the sauce has absorbed into the noodles. Serve and enjoy!

Add remaining ingredients: Add bell peppers, gai-lan, garlic, and green onions and stir fry for 1 minute. Add noodles and noodle sauce and toss until the sauce has caramelized and most of it has absorbed into the noodles. Serve and enjoy!

Storage & Reheating

Hoisin beef noodles can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
Hoisin beef noodles are not ideal for freezing, as the noodles and vegetables will become soggy.

Pairing Suggestions

Hoisin beef noodles pair well with:

Starters: Egg rolls, Crab rangoon, Egg drop soup, or Hot and sour soup.
Rice Dishes: White rice, brown rice, or fried rice.
Noodle Dishes: Chow mein, Lo mein, Plain noodles, or Soup noodles.
Vegetable Dishes: Chinese Garlic Bok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
Protein Dishes: Mongolian Chicken, Beef Vegetable Stir-Fry, Honey Walnut Shrimp, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!

FAQ

Can I make hoisin beef noodles in advance?

Hoisin beef noodles can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

Are hoisin beef noodles gluten-free?

Hoisin beef noodles are not gluten-free, but they can be made gluten-free by referring to my instructions in the Variations section above.

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