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Hoisin Beef with rice noodles

With a combined preparation and cooking time of just 20 minutes, this hoisin noodle dish is ideal for when you need to whip up something tasty in a hurry. Made with Northern Ireland Farm Quality Assured beef rump and a tasty selection vegetables and spices, you’d be mad not to try it.

Serves 4
Prep Time 10 mins
Cooking Time 10 mins
You will need either a large frying pan or a wok

Always wash your hands after handling raw meat


  • 250g dried rice noodles
  • 2 tablespoons of vegetable oil
  • 1 teaspoon 5 spice powder
  • 600g Northern Ireland Farm Quality Assured beef rump, thinly sliced
  • 1 yellow pepper, cut in half, seeds removed and sliced into strips
  • 1 head of pak choi
  • 1 carrot, washed, peeled, then cut into ribbons with a potato peeler
  • 1 large clove of garlic, grated
  • ½ inch piece of fresh ginger, peeled and grated
  • 1 red chilli, cut in half, deseeded and finely sliced
  • 2½ tablespoons hoisin sauce
  • 1 ½ tablespoons soy sauce
  • 6 tablespoons water
  • 6 spring onions, finely chopped


• Plunge the noodles into boiling water, then reduce the temperature and simmer for 1 minute, drain and set aside.
• While the noodles are cooking, heat a large wok or frying pan until very hot.
• Sprinkle 5 spice powder over the sliced beef and mix well.
• Pour half the oil into the hot wok, quickly add beef slices and stir fry for 2 or 3 minutes.
• Remove the beef from the wok and keep warm.
• Return the wok to the heat, add the remaining oil and stir fry the sliced peppers for 2 minutes before adding the pak choi, carrot ribbons, garlic, ginger, chilli, hoisin sauce, soy sauce and water, stir for 1 minute to combine while adding the cooked beef.
• Sprinkle with spring onions before serving with rice noodles.