Recipe Cuisine: Chinese
Theme: One Bowl Wonder
Fakeaway Mongolian Beef Noodles
By: Robyn Tait
Ingredients
- beef rump steak 600g
- bicarb soda 2 tsp
- Rice Wine Vinegar 65g
- Egg or Rice Noodles 500g
- Vegetable Oil 50g
- Garlic cloves x2
- Fresh piece of ginger 4.5cm
- 1 Brown Onion
- Carrots x2
- Broccoli 200g
- Red Capsicum x1
- Water 75g
- Dark Soya Sauce 60g
- Chicken stock paste 2 tsp
- Oyster sauce 60g
- Brown sugar 40g
- Ground black pepper 1/4 tsp
- Corn flour 1 tsp
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Cut beef into thin strips. Combine Beef and 25g Rice Wine Vinegar. Add bicarb soda and coat beef. set aside.
- Prepare noodles following packet instructions. Transfer cooked noodles to a large bowl.
- Chop the garlic and ginger. Cut onion into thin wedges, thinly slice the carrots, break the broccoli into small florets, cut capsicum into 2cm pieces
- Heat 10g oil in fry pan. stir fry garlic, ginger, onion, carrot, broccoli and capsicum for 7 minutes. once cooked set aside with noodles.
- Add 40g oil to fry pan. Sear beef until browned. Transfer cooked beef into bowl with cooked vegetables and noodles.
- Place water, soy sauce, stock paste, oyster sauce, sugar, pepper, cornflour and remaining 40 g Rice Wine Vinegar into frypan and cook sauce for 5 mins. Transfer to bowl with beef, vegetables and noodles.
- Toss to combine and serve
