Sticky One-Pan Mongolian Beef with Noodles
Sticky One-Pan Mongolian Beef with Noodles
Ingredients
For the Main Dish
- 500 grams beef stir-fry strips
- 2 tablespoons peanut oil
- 1 red onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 250 grams fresh egg noodles
For the Sauce
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons oyster sauce
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Serving
- 2 green shallots, thinly sliced
- 2 tablespoons Asian fried shallots
- 1 tablespoon sesame seeds
Instructions
- 1
In a small bowl, combine the hoisin sauce, soy sauce, brown sugar, oyster sauce, cornflour, sesame oil, and white pepper. Whisk or stir until all ingredients are well combined and the brown sugar is dissolved, creating a smooth sauce.
⏱️ 2 min
- 2
Heat 2 tablespoons of peanut oil in a large pan or wok over high heat. Add the beef stir-fry strips and cook for 2-3 minutes, stirring constantly, until the beef is browned on all sides. Remove the cooked beef from the pan and set it aside in a bowl.
⏱️ 3 min
- 3
Using the same pan, reduce the heat slightly if necessary. Add the thinly sliced red onion, crushed garlic, and grated fresh ginger to the pan. Sauté for 2-3 minutes, stirring frequently, until the onion softens and the aromatics are fragrant.
⏱️ 3 min
- 4
Return the browned beef to the pan with the sautéed onion, garlic, and ginger. Pour the previously prepared sauce over the beef and vegetables. Stir everything thoroughly to ensure the beef and aromatics are evenly coated with the sticky sauce.
⏱️ 2 min
- 5
Add the fresh egg noodles directly into the pan. Toss all the ingredients together vigorously, ensuring the noodles are fully coated in the sauce and mixed well with the beef and vegetables. Continue to cook for another 3-5 minutes, or until the noodles are heated through and the sauce has thickened to a glossy, sticky consistency.
⏱️ 5 min
- 6
Transfer the Mongolian beef and noodles to individual serving plates or a large serving platter. Garnish generously with the thinly sliced green shallots, Asian fried shallots, and sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky One-Pan Mongolian Beef with Noodles
For the Main Dish
- 500 grams beef stir-fry strips
- 2 tablespoons peanut oil
- 1 red onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tablespoon fresh ginger, grated
- 250 grams fresh egg noodles
For the Sauce
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons oyster sauce
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Serving
- 2 green shallots, thinly sliced
- 2 tablespoons Asian fried shallots
- 1 tablespoon sesame seeds
Instructions
- 1
In a small bowl, combine the hoisin sauce, soy sauce, brown sugar, oyster sauce, cornflour, sesame oil, and white pepper. Whisk or stir until all ingredients are well combined and the brown sugar is dissolved, creating a smooth sauce.
⏱️ 2 min - 2
Heat 2 tablespoons of peanut oil in a large pan or wok over high heat. Add the beef stir-fry strips and cook for 2-3 minutes, stirring constantly, until the beef is browned on all sides. Remove the cooked beef from the pan and set it aside in a bowl.
⏱️ 3 min - 3
Using the same pan, reduce the heat slightly if necessary. Add the thinly sliced red onion, crushed garlic, and grated fresh ginger to the pan. Sauté for 2-3 minutes, stirring frequently, until the onion softens and the aromatics are fragrant.
⏱️ 3 min - 4
Return the browned beef to the pan with the sautéed onion, garlic, and ginger. Pour the previously prepared sauce over the beef and vegetables. Stir everything thoroughly to ensure the beef and aromatics are evenly coated with the sticky sauce.
⏱️ 2 min - 5
Add the fresh egg noodles directly into the pan. Toss all the ingredients together vigorously, ensuring the noodles are fully coated in the sauce and mixed well with the beef and vegetables. Continue to cook for another 3-5 minutes, or until the noodles are heated through and the sauce has thickened to a glossy, sticky consistency.
⏱️ 5 min - 6
Transfer the Mongolian beef and noodles to individual serving plates or a large serving platter. Garnish generously with the thinly sliced green shallots, Asian fried shallots, and sesame seeds. Serve immediately.
⏱️ 1 min