2 tbsp vegetable oil
500g (1 lb) beef mince
1 onion, sliced
2 garlic cloves, finely chopped
2 cups shredded Chinese cabbage (also known Napa or wombok cabbage)
1 cup shredded carrot
250g (9 oz) fresh Chinese egg noodles
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tsp dark sweet soy sauce
2 tsp white vinegar
¼ cup finely sliced spring onion (scallions)
sesame seeds, to serve
Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef mince and spread it out in pan. Leave the beef to sear and cook for at least 5-6 minutes or until the meat juices evaporate and the beef starts to char. You want it to smell like hamburgers! Now use a spatula to lift the charred beef from the pan and toss it around.
Next, add the onion and stir-fry for another minute. Add the garlic and stir-fry for another 20 seconds. Then add the cabbage and stir-fry for another 20 seconds. Then toss through the carrot until it’s just wilted. Turn the heat off and set aside.
Cook the noodles in boiling water for a minute or until just al dente. Drain and add to the pan with the beef. Turn the heat back to high and add the oyster sauce, hoisin sauce, dark sweet soy sauce and vinegar. Toss until well combined. Scatter over the spring onion and sesame seeds before serving.
Hoisin sauce is a Cantonese condiment that is dark in colour and adds a distinct flavour to dishes. Hoisin sauce combines the flavours of umami, sweet, tangy and salty, making it an Asian wonder-sauce of sorts. Even better, unlike a lot of Asian dipping sauces and marinades, hoisin is often made without any animal products, so many store-bought versions are suitable for all the plant-based peeps out there. Just be sure to read the label before you buy.
Hoisin sauce can be used for just about everything! You can commonly find it used in Chinese and Vietnamese cooking. And you’ve probably had it as a dipping sauce with peking duck or Vietnamese cold rolls, it’s also great in a stir-fry and makes an epic marinade. We’ve got a whole heap of recipes to get your creative juices flowing: check out our grilled hoisin steak or hoisin duck spring rolls to get started.
Noodle dish
Thanks looks very yummy
This is Delicious!
Thank you for explaining the why’s and how’s in browning the meat! That’s a game changer. My family loved it and asked that this dish go in our rotation. I doubled the sauce because my family likes things saucy
Succulent!
I have tried a few of these recipes and all I can say is they are so full of flavor. I love that she has her own way of making food pop! Love your recipes! Ty so much for sharing!