If you’re looking for a quick and flavour-packed dinner option, these Mongolian Beef Udon Noodles are just the thing. The dish features tender beef strips and a medley of fresh vegetables tossed in a rich, savoury stir-fry sauce with an extra hint of sweetness from dark soy sauce. Served over noodles, this meal is sure to become a weeknight favourite.
Mongolian Beef Noodles
400g beef sirloin or flank steak, thinly sliced
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
Stir-fry Sauce:
¼ cup soy sauce
¼ cup chicken stock
3 tbsp oyster sauce
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp bicarbonate of soda (baking soda)
2 tsp cornflour (cornstarch)
- Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes.
- In a separate bowl , combine the ingredients for the stir-fry sauce and mix well. Set aside for later.
- 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.
- 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.
- Notes: – This dish is versatile, so feel free to add more vegetables or adjust the sweetness and savouriness of the sauce to your preference.
