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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mongolian Beef Noodles

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Beef noodles, just better. Pop your phone on silent and ignore any interruptions – this is one dinner that deserves to be savoured in all its glory.

WATCH THIS RECIPE

MONGOLIAN BEEF NOODLES

PREP TIME

15 minutes
COOK TIME

15 minutes
SERVES

4
Ingredients

400g (14 oz) thinly sliced beef (e.g. sirloin, striploin, rib-eye, rib fillet, rump) 

2 tbsp vegetable oil 

1 onion, sliced 

4 cm piece ginger, peeled and finely julienned 

2 garlic cloves, roughly chopped 

400g (14 oz) cooked noodles (e.g. hokkien, egg noodles or udon noodles) 

3 spring onions, finely sliced 

 

Marinade: 

1 tbsp soy sauce 

1 tbsp Chinese Shaoxing wine 

½ tsp baking soda 

3 tsp corn flour (cornstarch) 

 

Stir-fry sauce: 

¼ cup soy sauce 

¼ cup chicken stock 

3 tbsp oyster sauce 

3 tbsp brown sugar 

2 tbsp Chinese Shaoxing wine 

Steps
Step 1

Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes. 

Step 2

In a separate bowl, combine the ingredients for the stir-fry sauce and mix well. Set aside for later. 

Step 3

Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and garlic and stir-fry for about half a minute. Then add the beef and spread the strips out in the pan as much as possible. Allow the beef to sear for a minute before flipping. Stir-fry for another minute or until you’ve got some nice colour on the beef. 

 

Step 4

Add the cooked noodles and the stir-fry sauce. Stir-fry until well combined and the sauce is thick and glossy. Toss through the spring onions and serve. 

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