Mongolian Beef Noodles
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 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
- 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.
- 3
Cut the onion into thick slices. Separate the onions so that they are easy to stir fry.
- 4
Thinly slice the white parts of the green onions. Cut some green parts into long strips.
- 5
Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.
- 6
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.
- 7
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.
- 8
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.
- 9
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.
- 10
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.
- 11
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!