Mongolian beef ramen

This easy Mongolian beef stir-fry is fresh, flavourful and ready to go in a hurry! Thinly sliced beef with vegetables in a flavor-packed sauce ready in under 30 minutes.

SERVES: 4 | PREP & COOK: 25min

Ingredients

• 3 thin beef steaks, cut into thin strips

• 2 tbsp plain flour

• 1 tbsp soy sauce

• 3 tbsp olive oil

• 1 brown onion, cut into thin slices

• 300g tenderstem broccoli, cut into inch pieces

• 2 Carrots, peeled into ribbons

• 2 tsp Sesame seeds

• 400g Cooked egg noodles
  
  Sauce

• 1 tbsp Olive oil

• 3 Garlic cloves, finely chopped

• 1 inch Fresh ginger, finely chopped

• 120 ml Water

• 80 g Hoisin sauce

• 80 ml Soy sauce

• 2 tbsp Dark brown sugar

• 2 tbsp Rice vinegar

• 0.5 tsp Chilli flakes

Method

1. In a bowl, coat and marinate the beef with 1 tablespoon olive oil, soy sauce and corn flour. Leave to Marinade while you prepare the rest (or over night if you have time).

2. In the meantime make the sauce. Preheat a saucepan over medium high heat with olive oil. Fry the garlic and ginger for 30 seconds. Add the remaining ingredients and simmer for 10 minutes, until the sauce begins to reduce or thicken.

3. Heat a large wok or deep frying pan over medium high heat with the remaining olive oil. Add the onion, carrots and broc, fry to the desired tenderness. Remove the vegetables from the pan and set aside.

4. In the same pan, add the beef and stir-fry. It should be crisp on the outsides, but not cooked throughout. This should only take a few minutes on each side.

5. Add the vegetables back into the pan and combine. Add the sauce, noodles, stir, and allow everything to cook for an additional 2-4 minutes before removing from the heat.

6. Serve the stir fry with corriander and garnish with sesame seeds.