Cooked - Mongolian Beef Noodles

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mongolian Beef Noodles

4.0

500g lean steak, thinly sliced (I used eye fillet)

2 tsp cornflour

1 tbsp oyster sauce

2 tsp soy sauce

½ tsp baking soda

¼ tsp white pepper

690g Frozen Udon noodles (or 250g dried thick egg noodles / rice noodles)

½ tbsp avocado oil

5 cloves garlic, minced

2 tsp ginger paste

1 small brown onion, thinly sliced

1 red capsicum, thinly sliced

1 green capsicum thinly sliced

200g sliced white mushrooms

4 spring onions, cut into 1inch pieces

5 dried chilli peppers or ½ tsp chili flakes

2 tbsp regular soy sauce

2 tbsp dark soy sauce

2 tbsp oyster sauce

2 tbsp coconut sugar

2 tbsp Chinese cooking wine

½ cup Reduced-Salt beef broth

2 tsp cornflour

¼ tsp white pepper

Sesame seeds

Extra spring onion

Chili flakes (optional)

Toss the beef with the oyster sauce, soy sauce, cornflour, baking soda and white pepper. Let it sit for 15 minutes. Whisk together all the sauce ingredients.
Prepare the noodles according to the packet directions, then drain and set aside.
Heat a large wok or frying pan with a little oil over high heat. Cook the beef in batches, in a single layer for 1–2 minutes per side until browned. Remove.
Cook the onion for 2 minutes. Stir in the garlic, ginger and dried chili peppers for 30 seconds until fragrant.
Add the capsicums and mushrooms and cook for another 3 minutes until softened.
Add the noodles to the pan and pour in the sauce and beef. Simmer for 2 minutes, until the sauce becomes glossy and lightly thickened. Stir through the spring onions before serving.
Garnish with sesame seeds, extra spring onion and chili flakes if desired.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍜Noodles

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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