Mongolian Beef Stir Fry

Name: Mongolian Beef Stir Fry
Yield: 5 servings
Cuisine: British
Ingredients: 600 g (1.3lb)- Thinly Sliced Steak - Scotch, Eye Fillet, Rump, Skirt; 1 1/2 Tbsp (30 ml) - Low Sodium Soy Sauce; 1 1/2 Tbsp (30 ml) - Shaoxing Wine; 1 tsp (5 g) - Baking Soda; 4 tsp (10 g) - Corn Flour or Starch; 2 1/2 Tbsp (50 ml) - Peanut Oil; 1 - Large Onion, Diced; 4 - Garlic Cloves, Chopped; 20 g (0.7 oz) - Ginger, Thinly Sliced; 600 g (1.3 lb) - Precooked Hokkien Noodles; 4 - Spring Onions (Scallions) - Thinly Sliced; 1/2 Cup (125 ml) - Low Sodium Soy Sauce; 1/2 Cup (125 ml) - Chicken Stock; 3 Tbsp (60 g) - Oyster Sauce; 2 Tbsp (20 g) - Brown Sugar (Optional); 2 Tbsp (40 ml) - Shaoxing Wine

Daniel Young @cook_108721138

786 calories per portion
24g Fat
103g Carbs
36g Protein
https://www.youtube.com/watch?v=TRuIRYW-1e0

Daniel Young @cook_108721138

786 calories per portion
24g Fat
103g Carbs
36g Protein
https://www.youtube.com/watch?v=TRuIRYW-1e0

Saved

Ingredients

5 servings

Beef & Marinade
600 g(1.3lb)- Thinly Sliced Steak - Scotch, Eye Fillet, Rump, Skirt
1 1/2 Tbsp (30 ml)- Low Sodium Soy Sauce
1 1/2 Tbsp (30 ml)- Shaoxing Wine
1 tsp (5 g)- Baking Soda
4 tsp (10 g)- Corn Flour or Starch
Stir Fry
2 1/2 Tbsp (50 ml)- Peanut Oil
1- Large Onion, Diced
4- Garlic Cloves, Chopped
20 g (0.7 oz)- Ginger, Thinly Sliced
600 g (1.3 lb)- Precooked Hokkien Noodles
4- Spring Onions (Scallions) - Thinly Sliced
Mongolian Sauce
1/2 Cup (125 ml)- Low Sodium Soy Sauce
1/2 Cup (125 ml)- Chicken Stock
3 Tbsp (60 g)- Oyster Sauce
2 Tbsp (20 g)- Brown Sugar (Optional)
2 Tbsp (40 ml)- Shaoxing Wine

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Steps

1

Cut off the ends of a large onion, cut in half and slice into even size pieces.
2

Use tablespoon to remove skin from ginger, slice to thin even strips and cut into thin matchstick cuts. Crush Garlic and chop it up. Cut the spring onion up and seperate green stem from white root.
3

Slice up beef steak into thin strips. Add to a measuring bowl along with 30ml low sodium soy sauce, 30ml Shaoxing Wine, 5g of baking powder and 10g of cornflour. Mix everything through wit the meat
4

For the sauce in another mixing bowl add half a cup of chicken stock, half a cup of low sodium soy sauce, 20g of brown sugar, 40ml of Shaoxing Wine and 60g of oyster sauce. Mix together with a whisk.
5

In a large pan/wok, over medium high add 1TBSP (20ml) peanut oil until hot. Add in the onion stir frying for 4 minutes breaking it up until golden. Add in garlic and ginger for 1 minute. Add in beef and scrape all marinade from the same bowl in, stir frying for 2 minutes.
6

Add in 600g of precooked noodles and sauce. Break up the noodles and mix through the sauce until it thickens up for about 2 minutes. Add in the spring onion whites and mix through. Remove from the heat.
7

Divide between 5 containers and add spring onion on top.