Mongolian Beef Noodles

Ingredients

• 500 g lean steak (thinly sliced (eye fillet recommended))
• 2 tsp cornflour (for beef marinade)
• 1 tbsp oyster sauce (for beef marinade)
• 2 tsp soy sauce (for beef marinade)
• 0.5 tsp baking soda
• 0.25 tsp white pepper (for beef marinade)
• 690 g frozen udon noodles (or 250g dried thick egg noodles / rice noodles)
• 0.5 tbsp avocado oil (plus a little extra for frying beef)
• 5 garlic (cloves, minced)
• 2 tsp ginger paste
• 1 brown onion (small, thinly sliced)
• 1 red capsicum (thinly sliced)
• 1 green capsicum (thinly sliced)
• 200 g white mushrooms (sliced)
• 4 spring onions (cut into 1-inch pieces)
• 5 dried chili peppers (or 1/2 tsp chili flakes)
• 2 tbsp regular soy sauce (for sauce)
• 2 tbsp dark soy sauce (for sauce)
• 2 tbsp oyster sauce (for sauce)
• 2 tbsp coconut sugar (for sauce)
• 2 tbsp Chinese cooking wine (for sauce)
• 0.5 cup reduced-salt beef broth (for sauce)
• 2 tsp cornflour (for sauce)
• 0.25 tsp white pepper (for sauce)
• sesame seeds (for garnish)
• extra spring onion (for garnish)
• chili flakes (optional garnish)

Steps

1. 1

   In a bowl, toss the thinly sliced beef with 1 tbsp oyster sauce, 2 tsp soy sauce, 2 tsp cornflour, 1/2 tsp baking soda, and 1/4 tsp white pepper. Let it sit for 15 minutes to tenderize.

2. 2

   In a separate small bowl or jug, whisk together all the sauce ingredients: 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 beef broth, 2 tsp cornflour, and 1/4 tsp white pepper.

3. 3

   Prepare the udon noodles according to the packet directions, then drain and set aside.

4. 4

   Heat a large wok or frying pan with a little oil over high heat.

5. 5

   Cook the beef in batches, spreading it in a single layer for 1–2 minutes per side until browned. Remove the beef from the pan and set aside.

6. 6

   In the same pan, add the sliced onion and cook for 2 minutes.

7. 7

   Stir in the minced garlic, ginger paste, and dried chili peppers (or flakes) and cook for 30 seconds until fragrant.

8. 8

   Add the sliced red and green capsicums and mushrooms to the pan. Cook for another 3 minutes until the vegetables have just softened.

9. 9

   Add the prepared noodles back to the pan, then pour in the whisked sauce and the cooked beef.

10. 10

    Simmer everything together for 2 minutes, stirring frequently, until the sauce becomes glossy and lightly thickened.

11. 11

    Stir through the 1-inch spring onion pieces just before serving.

12. 12

    Garnish with sesame seeds, extra spring onion, and chili flakes if desired.

Notes

Eye fillet is recommended for the beef to ensure maximum tenderness. The baking soda in the marinade acts as a tenderizer, a common technique in Chinese cooking known as 'velveting'.

Nutrition per serving

• main
• high-protein
• stir-fried
• meal prep
• weeknight dinner
• udon