One-pan Mongolian Beef
Equipment
- 2 x Chopping board
- Chopping knife
- Tongs
- Microplane
- Wok or large frying pan
- Wooden spoon
Ingredients
- 500 g sirloin steak
- 1 tbsp cornflour
- 3 tbsp sunflower oil
- 3 cloves garlic
- 1 thumb sized piece fresh ginger
- 4 spring onion
- 300 g stir-fry vegetables
- ½ tsp chilli flakes
- 1 tbsp low sodium soy sauce
- 2 tbsp soft brown sugar
- 275 g fresh egg noodles
Instructions
- Slice the sirloin steak into thin strips.
- Toss the steak strips in the cornflour and some salt and pepper and set aside for 5 minutes.
- Peel and finely grate the garlic and the ginger. Cut the spring onions into 2cm lengths.
- Heat half the oil in a wok or frying pan over a high heat and fry the steak until browned all over. Remove and set aside.
- Heat the rest of the oil and fry the garlic, ginger and spring onions over a medium heat for 2 minutes.
- Add the stir-fry vegetables to the pan with a splash of water and fry for 1 minute before adding the chilli flakes, soy sauce and sugar along with 200ml water.
- Return the steak to the pan with the noodles and bubble until you have a glossy sauce that coats the noodles.
- Serve straight away.
Notes
Another classic favourite from the Chinese takeaway, but it’s so much better when you make it yourself.
Nutrition
Calories: 452kcal
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