Today, let’s make Mongolian Beef Noodles. Super tender beef, nice and chewy noodles, and a beautiful sauce that’s full of umami, seriously, is there anybody who wouldn’t love this dish?
Mongolian Beef Noodles (2 servings)
Ingredients:
- 0.7 lb (300g) chuck flap tail (or flank steak, sirloin, etc.)
- 1 large yellow onion
- 4 green onions, divided
- 3 cloves garlic
- 2 tsp (8g) grated ginger
- 2 servings udon noodles (or spaghetti noodles, etc.)
- 2 tbsp neutral oil (canola, grapeseed, vegetable oil, etc.), divided
- 3-4 dried chilies or peperoncino (optional)
- 1 tsp toasted sesame oil
Marinade:
- 1/2 tbsp soy sauce
- 1/2 tbsp Chinese Shaoxing wine (or mirin, sake, dry sherry, water, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp neutral oil
Stir Fry Sauce:
- 1/4 cup (60ml) water
- 1 tsp chicken bouillon powder
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 2 tbsp Chinese Shaoxing wine (or mirin, sake, dry sherry)
- Black pepper, to taste
- 1 tbsp cornstarch
Instructions:
MARINATE BEEF
1. Cut the beef into bite-sized pieces. (To create a tender cut, make sure to cut against the grain and slice it on an angle.) Transfer to a mixing bowl.
2. Add the soy sauce, shaoxing wine, white pepper, baking soda, cornstarch, and cooking oil. Gently massage it. Cover and marinate in the fridge for 5 to 10 minutes.
PREP VEGETABLES
1. Cut the onion into thick slices. Separate the onions so that they are easy to stir fry.
2. Thinly slice the white parts of the green onions. Cut some green parts into long strips.
3. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.
MAKE SAUCE
In a small container, add 1/4 cup (60ml) of water, along with the chicken bouillon powder, soy sauce, sugar, oyster sauce, dark soy sauce, Shaoxing wine, black pepper to taste, and cornstarch. Mix well.
COOK NOODLES
Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions. To keep the noodles from sticking together, drain the noodles and coat them with some neutral oil.
MAKE MONGOLIAN BEEF NOODLES
1. To a wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets nice and hot, add the marinated beef in a single layer. Sear for 1 minute or until nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is cooked. Remove from the wok and set aside.
2. In the same wok, add 1 tablespoon of oil. Heat it over high heat. Once it’s heated, throw in the onions, spread them out, and let them sit for 1 to 2 minutes or until nice and charred. Optionally, add 3 or 4 dried chilies (or peperoncino). Give it a few stirs.
4. Add the white parts of the green onions, garlic, and ginger. Saute for 1 minute. Add in the beef and noodles. Stir-fry for 1 minute.
5. Give the sauce a quick stir and add it to the wok. Toss together for 2 minutes or until nicely coated. Turn the heat off. Add the rest of the green onions and sesame oil. Give it a final mix. Divide the noodles into serving plates. Enjoy!
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Mongolian Beef Noodles
2
servingsIngredients
0.7 lb (300g) chuck flap tail (or flank steak, sirloin, etc.)
1 large yellow onion
4 green onions, divided
3 cloves garlic
2 tsp (8g) grated ginger
2 servings udon noodles (or spaghetti noodles, etc.)
2 tbsp neutral oil (canola, grapeseed, vegetable oil, etc.), divided
3-4 dried chilies or peperoncino (optional)
1 tsp toasted sesame oil
- Marinade:
1/2 tbsp soy sauce
1/2 tbsp Chinese Shaoxing wine (or mirin, sake, dry sherry, water)
1/4 tsp white pepper (or black pepper)
1/4 tsp baking soda
1 tbsp cornstarch
1 tbsp neutral oil
- Stir Fry Sauce:
1/4 cup (60ml) water
1 tsp chicken bouillon powder
3 tbsp soy sauce
2 tbsp sugar
1 tbsp oyster sauce
1/2 tsp dark soy sauce
2 tbsp Chinese Shaoxing wine (or mirin, sake, dry sherry)
Black pepper, to taste
1 tbsp cornstarch
Directions
- Marinate Beef
- Cut the beef into bite-sized pieces. (To create a tender cut, make sure to cut against the grain and slice it on an angle.) Transfer to a mixing bowl.
- Add the soy sauce, shaoxing wine, white pepper, baking soda, cornstarch, and cooking oil. Gently massage it. Cover and marinate in the fridge for 5 to 10 minutes.
- Prep Vegetables
- Cut the onion into thick slices. Separate the onions so that they are easy to stir fry.
- Thinly slice the white parts of the green onions. Cut some green parts into long strips.
- Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.
- Make Sauce
- In a small container, add 1/4 cup (60ml) of water, along with the chicken bouillon powder, soy sauce, sugar, oyster sauce, dark soy sauce, Shaoxing wine, black pepper to taste, and cornstarch. Mix well.
- Cook Noodles
- Bring a pot of water to a boil. Add the noodles. Cook according to the package instructions. To keep the noodles from sticking together, drain the noodles and coat them with some neutral oil.
- Make Mongolian Beef Noodles
- To a wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets nice and hot, add the marinated beef in a single layer. Sear for 1 minute or until nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is cooked. Remove from the wok and set aside.
- In the same wok, add 1 tablespoon of oil. Heat it over high heat. Once it’s heated, throw in the onions, spread them out, and let them sit for 1 to 2 minutes or until nice and charred. Optionally, add 3 or 4 dried chilies (or peperoncino). Give it a few stirs.
- Add the white parts of the green onions, garlic, and ginger. Saute for 1 minute. Add in the beef and noodles. Stir-fry for 1 minute.
- Give the sauce a quick stir and add it to the wok. Toss together for 2 minutes or until nicely coated. Turn the heat off. Add the rest of the green onions and sesame oil. Give it a final mix. Divide the noodles into serving plates. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
I made this and it turned out so so good! I added a handful of bean sprouts which added a little crunch. Absolutely will make this again! I wish I could send you a picture, it was that good! Thank you Aaron & Claire
Wow! So happy to hear that. Thanks for sharing! 🙂