Instructions

1. 1

   In a medium bowl, combine the beef strips with 2 tablespoons of sesame oil, 1/4 teaspoon of baking soda, 1 teaspoon of white pepper, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy, 1 tablespoon of light soy, and 1 teaspoon of brown sugar. Mix thoroughly until the beef is well coated. Cover the bowl and let the beef marinate for at least 30 minutes, or preferably overnight in the refrigerator.

   ⏱️ 5 min

   
2. 2

   Heat a wok or large frying pan over high heat. Add 1 tablespoon of sesame oil. Once the oil is shimmering, add the marinated beef in a single layer. Cook for about 3 minutes, stirring occasionally, until browned but still tender. Be careful not to overcook the beef, as it can become tough.

   ⏱️ 3 min

   
3. 3

   Remove the cooked beef from the wok and set it aside in a clean bowl. Add the remaining 2 tablespoons of sesame oil to the wok. Add the chopped onion and minced garlic. Sauté, stirring frequently, until the onions are softened and lightly browned, about 3-4 minutes.

   ⏱️ 4 min

   
4. 4

   Add the stir fry mix (or your prepared chopped vegetables like spring onions, red peppers, bean sprouts, cabbage, and carrots) to the wok. Cook on medium heat, stirring occasionally, until the vegetables have softened to your desired tenderness, about 5-7 minutes.

   ⏱️ 6 min

   
5. 5

   Add the cooked udon noodles and the reserved beef back into the wok with the vegetables. Add the remaining sauces and seasonings: 2 tablespoons of oyster sauce, 2 teaspoons of dark soy, 2 teaspoons of light soy sauce, 1 teaspoon of chicken powder, 1 teaspoon of white pepper, 1 teaspoon of brown sugar, and 1 teaspoon of ginger powder. Toss everything together vigorously until all ingredients are well combined and coated with the sauce, and the noodles are heated through.

   ⏱️ 5 min

   
6. 6

   Serve the Mongolian Beef Noodles Stir Fry immediately. Garnish with sesame seeds before serving, if desired.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)