Mongolian Beef Noodles
Serves 4
Prep Time 25 mins
Cooking 29 mins
Level high
Ingredients
- 400g Beef Sirloin
- 2 tbsp Vegetable Oil
- 1/2 can Mayor Diced Onions
- Small piece, finely grated Fresh Ginger
- 2, chopped Garlic Cloves
- 400g, cooked Noodles
- 2, sliced Spring Onions
- 1 tbsp Pinto's Pride Soy Sauce
- 1tbsp Chinese Cooking Wine
- 1/2 tbp Baking Soda
- 3 tsp Corn Flour
- 1/4 cup Pinto's Pride Soy Sauce
- 1/4 cup Pinto's Pride Chicken Spoon Stock
- 3 tbsp Oyster Sauce
- 3 tbsp Brown Sugar
- 2 tbsp Chinese Cooking Wine
- Fresh Chilli
Mix the marinade ingredients which are 1 tbsp Soy Sauce, 1 tbsp Chinese Cooking wine, 1/2 tbsp baking soda and 3 tbsp corn flour. Mix well with the beef and set aside. In a separate bowl, combine the ingredients for the stir-fry sauce (soy sauce, chicken stock, oyster sauce, brown sugar, Chinese cooking wine. Heat the oil in a large wok or frying pan over high heat. Add the Mayor diced 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. Mix well and top with the spring onions and fresh chilli.