This recipe is made with an easy sauce, tender ramen noodles, crunchy veggies, and lots of beef.
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 cup bok choy shredded
- 9 oz ramen noodles
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tsp rice vinegar
- 3 green onions chopped
- 2 tbsp sesame seeds
- 1 large carrot shredded or sliced thin
Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there’s a char on the bottom. Using a spatula flip the charred beef and toss it around.
Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
Garnish and serve: Garnish with green onions, sesame seeds and serve.
Transfer the hoisin beef noodles to an airtight container and store in the fridge for 3-4 days. To reheat, use either the microwave or the stovetop. Add the leftovers to a skillet over medium heat. Toss, using a splash of water if needed, until heated through.
more instruction please visit: https://www.jocooks.com/recipes/hoisin-beef-noodles/