Beef Noodle Stir Fry
Beef Noodle Stir Fry combines ground beef with a hoisin sauce. Quick, easy and packed with veggies this is a simple homemade takeout recipe.
Servings: 4
Calories: 446kcal
Equipment
- 1 Fry pan or wok
- 1 Slotted turner for stir frying
- 1 Kitchen Tongs to help portion and serve
- 1 Heatproof Bowl to cook the noodles
- 1 Chopsticks to separate the noodles
- 1 Colander to drain the noodle water
Ingredients
- 2 tablespoons peanut oil
- 2-3 cloves garlic finely chopped
- 500 grams/ 1 pound beef mince (ground beef) Note 1
- 4 cakes ramen noodles
- 2-3 cups mushrooms sliced
- 2-3 cups cabbage finely shredded
- 8 green onions tips and roots trimmed, cut into 3 segments
Beef Noodle Stir Fry Sauce
- ½ cup/120 ml hoisin sauce
- 1.5 tablespoons/30 ml dark soy sauce Note 2
- 2 tablespoons brown sugar Note 3
- ¼ teaspoon salt Note 4
- ½ teaspoon cracked black pepper
Instructions
- Whisk together the sauce: add the hoisin sauce, dark soy sauce and brown sugar to a small glass jug and use a mini whisk to consistently combine.
- Brown the beef: heat the 2 tablespoons of peanut oil in a large sauté pan. Add the garlic, beef mince, salt and pepper. Cook breaking up any clumps of meat as you go.
- Vegetables: add the cabbage, mushrooms and the green onions to the pan. Cook for 2-3 minutes keeping them moving about the pan as you do.
- Noodles: follow the packet instructions to cook the noodles. Drain the water once they are cooked and discard it.
- Combine: next add the cooked beef back to to the pan, pour the sauce over the top and use a pair of kitchen tongs to toss till everything is consistently mixed together and heated through.
- Serve: use the tongs to portion the beef noodles out into bowls and provide chopsticks.
Notes
- Note 1 - Beef Mince: or you can use pork or chicken mince as alternative proteins.
- Note 2 - Dark Soy Sauce: this is how we achieve the takeaway store 'golden noodles' affect. If you use regular soy sauce, the flavor will be almost exact, however your noodles won't be golden brown.
- Note 3 - Brown Sugar: optional to use in the sauce. It does help balance the saltiness of the other ingredients though.
- Note 4 - Salt: optional. The hoison and soy are high in salt, so some readers won't want to include this when seasoning the beef.
- Note - Tablespoons: An Australian tablespoon (which is what I use) is 20ml. In many other countries (such as the USA and Canada) the same tablespoon measures 15ml (0.5 oz). So if you are using a 15 ml tablespoon, use 2 tablespoons for the dark soy sauce ie 30ml or 1oz as an adjustment.
Nutrition
Calories: 446kcal | Carbohydrates: 26g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 1119mg | Potassium: 621mg | Fiber: 2g | Sugar: 17g | Vitamin A: 38IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 3mg