Beef Hoisin
Cuisine: Chinese
  • 2 tbsp vegetable oil
  • 1 lb ground beef
  • 1 medium onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 cups shredded Napa cabbage
  • 1 cup shredded carrot
  • 1 tablespoon hot red pepper, finely diced (optional)
  • 8 oz round egg noodles
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 tsp dark sweet soy sauce
  • 1 tsp white vinegar (or cider vinegar)
  • ΒΌ cup finely sliced green onions
  • sesame seeds, to serve (can be black or white)
  1. Heat the vegetable oil in a wok or large frying pan over high heat. Add the ground beef & spread it out in the pan. Let it cook until the juices evaporate at least 5-7 minutes and the beef starts to brown.
  2. Next add the onion and stir-fry for a minute. Add the garlic and stir-fry for half a minute.Then add the cabbage and stir-fry for another 20 seconds. Then mix in the carrot until wilted. Cut the heat and set aside.
  3. Cook the noodles in boiling water according to package directions. This will be different depending upon whether the noodles are fresh or dried. 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.
  4. Top with the sliced green onions and sesame seeds before serving.
Recipe by The FrangloSaxon Cooks at