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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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What our customers say

4.9
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4.9 out of 5 stars (based on 8 reviews)
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Marie
November 14, 2022

Great recipe

Made them today and added red peppers to the recipe. Yum!

Leesa
October 3, 2022

Amazing! So good.

I have tried for years and failed to cook asian food. This was my first successful beef dish. With Marions help I was able to cook a amazing dish. I watched Marion’s video on testing the different beef cuts and went wth her recommendation of chuck. I also watched her video on how to cut the beef. The combination of the marinade and the way you cut against the grain makes this cut so tender and so cheap. I only used one chuck steak about 350 grams. With how thin it’s cut there was more than enough beef for this dish. With the bicarb and cornflour marinade the meat browned so quickly, so tender and silky. Such a cheap meal, tasted so good. Thanks Marion for your amazing books, videos and recipes.

Thanks so much for testing the different cuts of meat and discovering that the cheapest cut of Meat works so well. You have made it a affordable for me to make beef dishes like this a couple times a week. I usually only buy beef mince because of the cost of meat. Thanks for all your hard work it’s so appreciated.

David
September 13, 2022

Just delicious.

Very easy to follow recipe, beef was beautiful and tender.

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