Description
A refined bowl of savory beef and springy noodles, complemented by a glossy hoisin sauce and bright aromatics.
Ingredients
Scale
- 12 oz (340 g) fresh or dried wheat noodles (udon, lo mein, or egg noodles), cooked to al dente and drained
- 10–12 oz (300–350 g) flank steak or sirloin, thinly sliced against the grain
- 3 tbsp hoisin sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp brown sugar (optional, adjust to taste)
- 1/4 cup beef or chicken stock (or reserved noodle water)
- 2 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely minced
- 2–3 scallions, thinly sliced on a bias
- 1 tbsp neutral oil (grapeseed or vegetable)
- Sesame seeds for garnish
- Cilantro leaves for garnish
Instructions
- Whisk hoisin, soy, rice vinegar, sesame oil, brown sugar, and stock until smooth and glossy; set aside.
- Heat a large skillet or wok over high heat. Add neutral oil and sear the beef in one layer for 30-60 seconds per side until darkened but still pink. Remove and rest.
- Reduce heat to medium-high. Add oil if needed, then sauté garlic and ginger for 20-30 seconds until fragrant.
- Return the beef to the pan, add the sauce, and bring to a simmer, deglazing the pan.
- Add noodles and reserved cooking water in two additions, tossing gently until noodles are silky and coated with sauce.
- Finish with sliced scallions and sesame seeds. Adjust seasoning if needed.
- Serve immediately, garnishing with cilantro and sesame seeds.
Notes
Slice beef thin and across the grain for tenderness. Use high heat for optimal flavor development.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg