Name: Mongolian Beef Udon Noodles
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g (10.5 oz) thinly sliced beef (e.g. sirloin, striploin, rib-eye, rump); 2 tbsp vegetable oil; 1 onion, cut into wedges; 4cm (1.5”) piece ginger, peeled, finely julienned; 2 garlic cloves, roughly chopped; ¼ cup roughly grated carrot; ¼ cup roughly grated zucchini; 4 x 200g (7 oz) packets shelf-ready udon noodles; 2 tbsp soy sauce; ¼ cup oyster sauce; 2 tbsp Chinese Shaoxing wine; 2 spring onions (scallions), cut into batons; Marinade:; 1 tbsp soy sauce; 1 tbsp Chinese Shaoxing wine; ½ tsp bicarbonate of soda (baking soda); 2 tsp cornflour (cornstarch)

Mongolian Beef Udon Noodles

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This quick and tender stir-fry recipe blends Mongolian beef with chewy udon noodles for an Asian fusion dish the whole family will love. Perfect for midweek.

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

Ingredients

300g (10.5 oz) thinly sliced beef (e.g. sirloin, striploin, rib-eye, rump)

2 tbsp vegetable oil

1 onion, cut into wedges

4cm (1.5”) piece ginger, peeled, finely julienned

2 garlic cloves, roughly chopped

¼ cup roughly grated carrot

¼ cup roughly grated zucchini

4 x 200g (7 oz) packets shelf-ready udon noodles

2 tbsp soy sauce

¼ cup oyster sauce

2 tbsp Chinese Shaoxing wine

2 spring onions (scallions), cut into batons

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

½ tsp bicarbonate of soda (baking soda)

2 tsp cornflour (cornstarch)

Steps

Place a large pot of water over high heat and bring to the boil. In the meantime, place the beef and the marinade ingredients in a bowl. Mix until well combined.
Heat the vegetable oil in a wok over high heat. Pour in the oil. Add the onion and stir-fry for 1-2 minutes or until the onion is starting to colour. Add the beef and use a spatula to spread it out in the pan. Allow to sear for 2 minutes. Then stir-fry and allow to settle and sear again for another minute. Add the ginger, garlic, carrot and zucchini. Stir-fry until just combined. Turn the heat off while you prepare your noodles.
Place the noodles in your pot of boiling water. Use tongs to gently separate the noodles. As soon as they have come loose, use tongs to transfer the noodles to the pan with the beef. Turn the heat back on and add the soy sauce, oyster sauce and Chinese wine. Toss until everything is well combined and the sauce is shiny and thickened slightly. Toss through the spring onion. Remove from the heat and serve.

10-minute meals 15-minute meals 30-minute meals Beef Chinese cuisine Comfort food Dinner Easy weeknight dinners Family favourites Lunch Noodles Stir-fries Takeaway classics

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Mongolian Beef Udon Noodles

This quick and tender stir-fry recipe blends Mongolian beef with chewy udon noodles for an Asian fusion dish the whole family will love. Perfect for midweek.
PREP TIME	10 minutes
COOK TIME	10 minutes
SERVES	4

Ingredients

300g (10.5 oz) thinly sliced beef (e.g. sirloin, striploin, rib-eye, rump)

2 tbsp vegetable oil

1 onion, cut into wedges

4cm (1.5”) piece ginger, peeled, finely julienned

2 garlic cloves, roughly chopped

¼ cup roughly grated carrot

¼ cup roughly grated zucchini

4 x 200g (7 oz) packets shelf-ready udon noodles

2 tbsp soy sauce

¼ cup oyster sauce

2 tbsp Chinese Shaoxing wine

2 spring onions (scallions), cut into batons

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

½ tsp bicarbonate of soda (baking soda)

2 tsp cornflour (cornstarch)

Steps

Place a large pot of water over high heat and bring to the boil. In the meantime, place the beef and the marinade ingredients in a bowl. Mix until well combined.
Heat the vegetable oil in a wok over high heat. Pour in the oil. Add the onion and stir-fry for 1-2 minutes or until the onion is starting to colour. Add the beef and use a spatula to spread it out in the pan. Allow to sear for 2 minutes. Then stir-fry and allow to settle and sear again for another minute. Add the ginger, garlic, carrot and zucchini. Stir-fry until just combined. Turn the heat off while you prepare your noodles.
Place the noodles in your pot of boiling water. Use tongs to gently separate the noodles. As soon as they have come loose, use tongs to transfer the noodles to the pan with the beef. Turn the heat back on and add the soy sauce, oyster sauce and Chinese wine. Toss until everything is well combined and the sauce is shiny and thickened slightly. Toss through the spring onion. Remove from the heat and serve.

Kentrosi

May 10, 2023

Another great dish!

This was another great dish by Marion!

Laura L.

March 16, 2023

So good!

Made this for dinner tonight and it was better than a restaurant Mongolian Beef I’ve ever had! Will definitely be making this again soon!

mary

October 11, 2022

Yummy easy weeknight dinner

This was such an easy prep, and so good to get in extra veggies, as well as protein. It’s a good base recipe to sub in whatever ingredients you have. Went over well with the in-laws and the kids! Win win!!

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