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One-pan Mongolian Beef

November 21

Another classic favourite from the Chinese takeaway, but it’s so much better when you make it yourself.

30mins
Serves 4

Method

Toss the steak strips in the cornflour and some salt and pepper and set aside for 5 minutes. Heat half the oil in a wok or frying pan over a high heat and fry the steak until browned all over. Remove and set aside.
Heat the rest of the oil and fry the garlic, ginger and spring onions over a medium heat for 2 minutes.
Add the stir-fry vegetables to the pan with a splash of water and fry for 1 minute before adding the chilli flakes, soy sauce and sugar along with 200ml (¾ cup) water. Return the steak to the pan with the noodles and bubble until you have a glossy sauce that coats the noodles. Serve straight away.

1lb sirloin steak, thinly sliced

1 tbsp cornflour

3 tbsp sunflower oil

3 garlic cloves, crushed

1in piece of ginger, peeled and grated

4 spring onions, cut into ¾in lengths

10oz bag stir-fry vegetables

½ tsp chilli flakes

1 tbsp reduced salt soy sauce 2 tbsp soft brown sugar

9½oz pack fresh egg noodles

500g sirloin steak, thinly sliced

1 tbsp cornflour

3 tbsp sunflower oil

3 garlic cloves, crushed

2.5cm piece of ginger, peeled and grated

4 spring onions, cut into 2cm lengths

300g bag stir-fry vegetables

½ tsp chilli flakes

1 tbsp reduced salt soy sauce 2 tbsp soft brown sugar

275g pack fresh egg noodles

You'll Need

Wok or deep frying pan

If you make this recipe, be sure to tag your photo #DonalSkehan

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