Sticky mustard beef and noodles

Sticky mustard beef stir-fry.
Sticky mustard beef stir-fry. Photo: Katrina Meynink

This is the closest it gets to a cobble-together, cupboard-looks-bare lightly Asian-inspired bowl using common pantry sauces.


2 garlic cloves, crushed

¾ cup hoisin sauce

¾ cup honey mustard

1 tbsp ricebran oil

450g beef mince

440g thin hokkien noodles (or similar)

1 carrot, peeled into ribbons

½ cup salted peanuts

½ red onion, finely sliced

1 cup fresh herbs, whatever you can find (coriander, mint and Thai basil work best)

juice and zest of 1 lime


1. Combine the garlic, hoisin and mustard in a bowl and stir to combine.

2. Place a non-stick frypan over medium heat. Add the ricebran oil and cook the mince until brown. Add the sauce and reduce the heat to a simmer; cook until the meat is coated in the sauce and starts to reduce and darken (about 5 minutes).

3. While the beef is cooking, cook the noodles according to packet instructions then add to the beef, tossing to coat in the mixture. Divide among bowls and top with the carrot, peanuts, onion, herbs and lime zest. Squeeze over some lime juice and serve.