Saturday, August 21, 2010

hoisin beef with soybeans and noodles

i randomly got this recipe from we had it for dinner tonight and it was AWESOME.

8 oz. noodles (i used buckwheat noodles, but whole wheat spaghetti would do)
3 tbs lime juice
3 tbs hoisin sauce
2 tsp chili-garlic sauce
1 tsp cornstarch
2 tsp sesame oil
8 oz. flank steak, thinly sliced (trim the fat off)
1 red bell pepper, thinly sliced
10 oz. frozen shelled soybeans, thawed
1 tbs fresh minced ginger (or not fresh as the case may be)

prepare noodles according to package directions. drain.

whisk together lime juice, hoisin sauce, chili-garlic sauce, and cornstarch. save.

heat oil over med-high heat. add steak and cook until just cooked through. transfer steak to a plate. add bell pepper to the meat juices and cook, stirring, for about a minute. add soybeans and cook through, about 2 minutes. (in my case, the soybeans were still frozen, so i did them first and then the pepper) stir in the sauce, and the beef. cook, stirring, about 1 minute. add noodles, toss. sprinkle cilantro on top.

vegetarian note: i think this would taste equally good sans beef, but with more peppers...also seems like it would be a good candidate for tempeh or seitan.


  1. This looks like a good recipe. I'll have to try it. You know what kind of noodles would probably be good with it? Yakisoba noodles. We use them with all kinds of stir-fries. Just fry them long enough to get them loosened up, but don't add any of the flavor packets. Then put them aside, and make your stir-fry, and serve it on the noodles.

    Do you have any brands of chili-garlic and hoisin sauce you like? I can never settle on a brand for stir-fry sauces, because I keep trying different ones. I need to find a go-to brand in case I strike out with an experiment.

  2. I don't know about Lorien, but my favorite hoisin is Dynasty brand (I think it's a great mix of sweet and spicy) and my least favorite is Sun Luck (too sweet for me). I can also do with Kikkoman's hoisin when I'm at a store that doesn't carry Dynasty.

    I don't have a favorite chili-garlic,though, I just picked a random one off the shelf to make this. So I'd love to hear from people who have an opinion on that.