Sizzling Hoisin Beef Noodles Recipe

Ingredients

Main Ingredients

• ½ pound flank steak, thinly sliced against the grain
• 200 g (about 7 oz) dried rice noodles

Sauce & Marinade

• 3 tablespoons hoisin sauce
• 2 tablespoons low‑sodium soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced

Seasonings & Garnish

• 1 teaspoon sesame oil
• ½ teaspoon red‑pepper flakes (optional)
• 2 green onions, sliced thinly
• ¼ cup fresh cilantro leaves
• 1 lime, cut into wedges
• 2 tablespoons vegetable oil

Instructions

Cooking the Beef

1. Marinate the Beef. In a medium bowl combine ½ lb thinly sliced flank steak, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, and ½ teaspoon grated ginger. Toss to coat and let rest for 10 minutes. The brief marination infuses the meat with flavor and helps it brown quickly.
2. Heat the Wok. Place a wok or large skillet over medium‑high heat. Add 2 tablespoons vegetable oil and swirl until shimmering. A hot surface is essential for a quick sear that locks in juices.
3. Sear the Beef. Add the marinated beef in a single layer, avoiding crowding. Let it cook undisturbed for 1‑2 minutes until a caramelized crust forms, then stir‑fry for another 2 minutes until just cooked through. Remove the beef to a plate and keep warm.
4. Build the Sauce. In the same wok, lower the heat to medium and add 2 cloves minced garlic plus the remaining 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, and 1 tablespoon brown sugar. Stir continuously for 30 seconds until fragrant, then splash in 1 teaspoon sesame oil. Let the mixture simmer for 2 minutes, allowing the sugar to dissolve and the sauce to thicken slightly.
5. Combine Everything. Return the cooked beef to the wok, add the softened noodles, and toss vigorously to coat every strand with the glossy sauce. Sprinkle ½ teaspoon red‑pepper flakes if you enjoy a mild kick. Cook for an additional minute so flavors meld, then remove from heat.