Mongolian Beef Stir-Fry with Noodles

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 200g (7 oz) dried noodles 200g (7 oz) dried noodles
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 4 scallions, sliced 4 scallions, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the noodles according to the package instructions. Drain and set aside.
2. 2.
   In a bowl, combine the thinly sliced beef, soy sauce, minced garlic, and grated ginger. Allow it to marinate for at least 15 minutes.
3. 3.
   In a separate bowl, whisk together the hoisin sauce, oyster sauce, and brown sugar until well combined. Set aside.
4. 4.
   Heat one tablespoon of vegetable oil in a large skillet or wok over high heat.
5. 5.
   Add the marinated beef to the hot skillet and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
6. 6.
   In the same skillet, add another tablespoon of vegetable oil and stir-fry the bell peppers, carrots, and scallions for 3-4 minutes until crisp-tender.
7. 7.
   Return the beef to the skillet and pour in the sauce mixture. Stir-fry for an additional 2 minutes until the sauce thickens and coats the beef and vegetables.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Mongolian Beef Stir-Fry over the cooked noodles.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or flank steak. Slice the beef against the grain to ensure tenderness.
• Noodles — Cook the noodles until they are al dente to maintain a pleasant texture in the final dish.
• Ginger — Use a microplane or fine grater to grate the ginger for a smooth and even distribution of flavor.
• Vegetables — Ensure that the vegetables are thinly sliced or julienned for quick and even cooking.
• Sauce — Adjust the sweetness and saltiness of the sauce according to your preference by adding more or less brown sugar and soy sauce.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili flakes or a drizzle of sriracha sauce to the stir-fry.
• If you prefer a thicker sauce, mix one tablespoon of cornstarch with two tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• To make this dish more substantial, you can add additional protein such as tofu or shrimp.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Garnish the Mongolian Beef Stir-Fry with Noodles with a sprinkle of sesame seeds and sliced scallions for an added visual appeal. Serve it hot and enjoy the delightful combination of flavors and textures.

Presentation advice

Arrange the stir-fried beef and vegetables on a bed of noodles, allowing the vibrant colors to shine through. Drizzle the sauce over the top and garnish with sesame seeds and sliced scallions for an elegant presentation.