Mongolian Beef Noodles
Serves 4
Directions
- 1Toss 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.
- 2Prepare the noodles according to the packet directions, then drain and set aside.
- 3Heat 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.
- 4Cook the onion for 2 minutes. Stir in the garlic, ginger and dried chili peppers for 30 seconds until fragrant.
- 5Add the capsicums and mushrooms and cook for another 3 minutes until softened.
- 6Add 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.
Ingredients
- 500 g lean steak, thinly sliced
- 2 tsp cornflour
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1/2 tsp baking soda
- 1/4 tsp white pepper
- 690 g frozen udon noodles
- 1/2 tbsp avocado oil
- 5 cloves garlic, minced
- 2 tsp ginger paste
- 1 whole brown onion, thinly sliced
- 1 whole red capsicum, thinly sliced
- 1 whole green capsicum, thinly sliced
- 200 g white mushrooms, sliced
- 4 whole spring onion, cut into 1inch pieces
- 5 whole dried chilli peppers
- 2 tbsp regular soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp coconut sugar
- 2 tbsp chinese cooking wine
- 1/2 cup reduced-salt beef broth
- 2 tsp cornflour
- 1/4 tsp white pepper
- sesame seeds (optional)
- spring onion (optional)
- chili flakes (optional)
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