The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Hoisin Beef with Wide Brown Rice Noodles & Pak Choi
When you want to put dinner on the table quickly, a sizzling stir-fry is your best friend. Sizzle British beef mince, then toss with a rich hoisin sauce, brown rice noodles, and an abundance of vibrant vegetables. A true crowd-pleaser.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 25g honey
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g sugar snap peas
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 300g beef strips
- 1 pak choi
- 1 pepper
- 4cm fresh ginger
- 2 spring onion
- 1 onion
Nutritional Information
Calories: 679
Protein: 41g
Carbs: 65g
Fat: 29g
Ingredients
- 25g honey (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 150g beef strips
- 1 onion (use half)
- 4cm fresh ginger (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 pepper (use half)
- 80g sugar snap peas (use half)
- 2 spring onion
- 1 pak choi (use half)
Nutritional Information
Calories: 707
Protein: 43g
Carbs: 66g
Fat: 30g
Sticky Hoisin Beef with Wide Brown Rice Noodles & Pak Choi
When you want to put dinner on the table quickly, a sizzling stir-fry is your best friend. Sizzle British beef mince, then toss with a rich hoisin sauce, brown rice noodles, and an abundance of vibrant vegetables. A true crowd-pleaser.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a grater & a sieve
Prep time
- Finely grate the ginger. Thinly slice the pepper and spring onions. Trim and cut the pak choi into bite-sized pieces. Dice the onion into 2cm chunks
Boil & sizzle
- Add the noodles to the saucepan and gently separate with a fork. Boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef and onion and cook for 4 mins. Season with salt and pepper
Build the dish
- Add the pepper, sugar snap peas, pak choi and ginger to the beef. Cook for a further 4 mins, until the beef is cooked through
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Lower the heat and add the cooked noodles, hoisin, tamari and honey to the pan. Toss to combine and season with salt and pepper to taste
Plate up
- Share the beef noodle stir-fry between bowls, with the spring onion scattered on top
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