Garlic Hoisin Beef Noodles

Ingredients

• 227 g (8 oz)lo mein noodles (or spaghetti as a substitute)
• 227 g (1/2 lb)beef, thinly sliced (sirloin or flank steak works well)
• 15 ml (1 tbsp)hoisin sauce
• 2 clovesgarlic, minced
• 60 ml (1/4 cup)carrots, julienned
• 30 ml (2 tbsp)soy sauce
• 15 ml (1 tbsp)oyster sauce
• 5 ml (1 tsp)sesame oil

Instructions

1. 1

   Cook the noodles

   Boil the lo mein noodles in a large pot of salted water, following the packet instructions. Drain them, then toss with a splash of sesame oil to help prevent sticking. Set aside.

2. 2

   Prepare the beef

   Toss the sliced beef with the hoisin sauce in a medium bowl and leave it to marinate while you prepare the vegetables. Heat a large skillet or wok over medium-high heat, add a tablespoon of oil, then sear the beef in batches for 2–3 minutes per side until browned. Remove the beef and set it aside.

3. 3

   Sauté the vegetables

   Add the julienned carrots to the same skillet and cook for 1–2 minutes, until slightly softened. Add the minced garlic and sauté for 30 seconds, taking care not to let it burn.

4. 4

   Combine everything

   Return the cooked beef to the skillet and add the noodles. Add the soy sauce, oyster sauce and sesame oil if you want to enhance the flavour, then toss until everything is coated and heated through.

5. 5

   Serve the noodles

   Transfer the noodles to serving bowls and, if desired, garnish with chopped spring onions or sesame seeds. Serve immediately.

What are garlic hoisin beef noodles?

This is a quick noodle stir-fry built around beef, garlic and hoisin, with carrots for a little sweetness and crunch. Hoisin is a sweet-savoury Chinese sauce; here, it coats the beef before it is seared.

The recipe takes a practical, adaptable approach rather than aiming for a specific regional preparation: lo mein noodles are suggested, with spaghetti as a substitute. Cooking the beef in batches helps it brown, while tossing everything together at the end brings the noodles and sauce into one dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while the beef contributes protein and some fat. Hoisin, soy and oyster sauces add flavour and contribute to the dish’s carbohydrate and sodium content; sesame oil adds fat. To balance the plate, serve the noodles with an extra portion of vegetables alongside.

Choosing the noodles and beef

Noodles: Lo mein noodles are the listed choice, but spaghetti can stand in if needed. Cook either according to its packet instructions and drain well before adding it to the pan.

Beef: Thinly sliced sirloin or flank steak works well for the quick sear. Keeping the slices thin makes it easier to brown them in the short cooking time.

Building the flavour

Hoisin marinade: The beef is tossed with hoisin while you prepare the vegetables. That brief rest lets the sauce cling to the slices before they hit the hot skillet.

Finishing sauce: Soy sauce, oyster sauce and sesame oil are combined with the noodles and beef near the end. The method calls these optional, so add them for a fuller savoury finish, or adjust to taste.

Getting a good sear

Hot pan: Heat the skillet or wok over medium-high heat before adding the oil and beef. Sear the meat in batches for 2–3 minutes per side, rather than crowding it into one layer that is too full.

Garlic timing: Cook the carrots first, then add the garlic for just 30 seconds. Garlic can burn quickly, so keep it moving and add the remaining ingredients promptly.

Checking texture and doneness

Carrots: The recipe calls for 1–2 minutes in the skillet, until the julienned pieces are slightly softened. They should still bring some bite to the finished noodles.

Beef and noodles: Brown the beef as directed, then return it to the pan only for the final toss. Heat everything through without leaving the noodles in the skillet longer than needed.

Timing and serving

Work in parallel: Let the beef sit in hoisin while you get the carrots and garlic ready. The noodle cooking time depends on the packet, so start them in time to have them drained when the beef and vegetables are ready.

To serve: Divide the noodles between bowls and add chopped spring onions or sesame seeds if you have them. Serve straight away while the noodles are hot.

Recipe notes & tips

• Slice the beef thinly so it sears quickly.
• Drain the noodles thoroughly before tossing them with sesame oil.
• Sear the beef in batches to give the slices room to brown.
• Keep the garlic moving and stop after 30 seconds.
• Have the sauces ready before returning the beef and noodles to the skillet.

Variations

• Use spaghetti: Cook it according to the packet instructions if lo mein noodles are unavailable.
• Add spring onions: Scatter chopped spring onions over the bowls before serving.
• Add sesame seeds: Sprinkle them on top as an optional garnish.
• Adjust the sauce: Add the soy, oyster sauce and sesame oil to taste when combining the ingredients.

Common mistakes to avoid

• Crowding the skillet: The beef may not brown evenly; sear it in batches as directed.
• Burning the garlic: It needs only 30 seconds; watch it closely and keep it moving.
• Overcooking the carrots: Cook just until slightly softened so they retain some bite.
• Sticky noodles: Toss the drained noodles with a splash of sesame oil before setting them aside.
• Leaving the beef out of the final toss: Return it to the skillet with the noodles so everything heats through together.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a skillet over medium heat until hot throughout, adding a small splash of water if the noodles seem dry.

Frequently asked questions