Sticky Mongolian Beef Noodles, from ‘The Simple Dinner Edit’

19 April 2024

Sticky Mongolian Beef Noodles

The Simple Dinner Edit by Nicole Maguire

Discover Nicole Maguire’s Sticky Mongolian Beef Noodles for a delicious alternative to disappointing takeaways. This quick, cost-effective recipe offers tender beef in a sweet, glossy sauce, customisable with your choice of veggies or noodles.

Have you ever had takeaway and thought ‘that wasn’t worth it’ or, ‘I probably could have made that better’? While takeaway definitely has its place, there’s nothing worse than ordering it and being disappointed, which is why I often end up making something myself. These sticky Mongolian beef noodles taste just like the real thing. The beef is super soft and tender thanks to cornflour (which tenderises any type of economical steak) and the sauce is thick, glossy, sticky and sweet. These noodles are made with simple ingredients and yet are just so outrageously delicious. The perfect way to end the week, this super-filling dish is customisable with whatever veg or noodles you like. Aside from being quick and easy, I love that I get four meals for the price I’d pay for just one if I ordered out. An amazing bonus!

INGREDIENTS

350 g ramen noodles

400 g sirloin beef, finely sliced

1 teaspoon sea salt flakes

1/2 teaspoon freshly ground black pepper

30 g (1/4 cup) cornflour oil, for frying (see Note 1)

1 head of broccoli, cut into florets (see Note 2), or 2 bunches of broccolini, halved

1 onion, cut into thick slices

2 spring onions, cut into 3–4 cm batons

125 ml (1/2 cup) water mixed with 2 tablespoons cornflour 1 teaspoon sesame seeds, to serve

Sauce

80 ml (1/3 cup) tamari or soy sauce

45 g (1/4 cup) brown sugar

2 tablespoons sesame oil

1 tablespoon hoisin sauce

1 teaspoon freshly grated garlic

1 teaspoon freshly grated ginger

RECIPE

Cook the noodles as per the packet instructions, then drain and set aside.

Season the beef with the salt and pepper, then toss it in the cornflour.

Heat the oil in a large frying pan over high heat and cook the beef in batches for 2–3 minutes until browned. Reheat more oil in between batches if required. Remove the beef from the pan and set aside.

Wipe the pan clean using paper towel. Reduce the heat to medium–high and add the broccoli or broccolini and 125 (1/2 cup) water. Cover and steam the broccoli or broccolini for 2–3 minutes.

Meanwhile, combine the sauce ingredients in a small bowl, whisking well. Add the sauce to the pan and bring to a simmer. Immediately add the onion, spring onion, and water and cornflour mixture. Cook for 1–2 minutes, stirring until thickened and glossy. Return the beef to the pan and toss it through the sauce.

Divide the noodles among four bowls, top with the Mongolian beef, the broccoli or broccolini and a sprinkle of sesame seeds and serve.