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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.

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