Mongolian Beef Noodles

by

Mongolian Beef Noodles is a delectable dish that elegantly marries the rich flavors of Mongolian cuisine with the comforting texture of noodles.

 

 

Originally inspired by the flavors of Mongolian stir-fry, this dish is characterized by its bold flavors and satisfying balance of ingredients.

 

 

At the heart of Mongolian Beef Noodles is the star ingredient: tender slices of beef, typically sirloin or flank steak, marinated in a savory mixture that often includes soy sauce,

 

 

 

 

ginger, garlic, and a touch of brown sugar. This marinade infuses the meat with a sweet and savory taste,

 

they are typically tossed in with the beef, allowing them to absorb the savory juices while showcasing their delightful texture.

 

 

 

The sauce is a crucial element, traditionally featuring a blend of soy sauce, hoisin sauce, and sometimes oyster sauce, creating a rich, umami-packed base that envelops every ingredient in flavor.

 

 

 

A hint of sesame oil adds a distinct nuttiness, while fresh ginger and garlic provide aromatic depth.

 

The balance of sweet, savory, and slightly spicy notes creates a sauce that perfectly complements the tender beef and chewy noodles.

 

 

 

To finish the dish, a sprinkle of toasted sesame seeds or chopped scallions can add an extra layer of flavor and a pop of color, transforming this meal into a feast for both the palate and the eyes.

 

 

 

 

 

Traditionally served either hot on its own or with a side of steamed vegetables, Mongolian Beef Noodles is adaptable and can easily be customized to suit varying preferences or dietary needs.

 

 

 

 

Whether enjoyed as a hearty weeknight dinner or a centerpiece for a gathering, Mongolian Beef Noodles is a delightful dish that offers a comforting experience,

 

allowing diners to savor the fusion of flavors and textures inspired by both Mongolian and Asian culinary traditions.

 

 

 

 

Each bite is an exploration of flavor, making it a favorite among fans of Asian cuisine.

INGREDIENT:
1 lb thinly sliced beef (sirloin, striploin, rib-eye)
2 tbsp vegetable oil
1 onion, sliced
4 cm ginger, peeled and finely julienned
2 garlic cloves, roughly chopped
14 oz cooked noodles (egg noodles or udon noodles)
3 spring onions, finely sliced
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine
½ tsp baking soda
3 tsp cornstarch
Stir-fry sauce:
¼ cup soy sauce
¼ cup chicken stock
3 tbsp oyster sauce
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine
Instruction:
Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes.
In a separate bowl, combine the ingredients for the stir-fry sauce and mix well. Set aside for later.
Heat the oil in a large wok or frying pan over high heat.
Add the 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. Toss through the spring onions and serve.

Leave a Comment