Our Taiwanese-inspired Mongolian beef with noodles will have you in and out of the kitchen in under 30 minutes, a perfect dinner for busy weeknights! Sweet & sticky with a very mellow hit of chilli, this meal is also delicious served with steamed rice or extra veggies if you prefer.
HANDS-ON TIME 20 min / TOTAL TIME 20 min/ SERVES 4
- 600g beef stir-fry strips
- ⅓ cup sweet sherry
- 2 tbsp soy sauce
- 30ml sweet chilli sauce
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 red pepper, deseeded and thinly sliced
- 235g pak choi, cut into lengths
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 400g thick noodles, cooked
COMBINE the beef together with half the sherry, half the soy sauce and half the sweet chilli sauce in a bowl.
HEAT half of the vegetable oil in a wok over high heat. Add the beef in batches and stir-fry for 2 minutes or until browned.
HEAT remaining oil in the wok and add onion and garlic. Stir-fry for 3 minutes until soft. Add the red pepper and pak choi and stir-fry until tender.
RETURN the beef to the wok along with the remaining ingredients and cook until hot.
SERVE the Mongolian beef with the noodles topped with some thinly sliced spring onion.
Tip from the team: Broccolini or mangetouts will work well instead of the pak choi.
ALSO SEE: Mini lemon and lime syrup cakes