Mongolian Beef Noodles | Marion's Kitchen

Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes.

Bring a large pot of water to the boil. Add the udon noodles. Allow them to soften in the water for 2 minutes. Then use tongs to gently loosen them. As soon as the noodles come apart, drain and rinse under running water to cool them and stop them cooking further. Set aside for later. Combine the beef with the marinade ingredients and mix well to combine. Set aside for 5 minutes.

In a separate bowl, combine the ingredients for the stir-fry sauce and mix well. Set aside for later.

Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and garlic and stir-fry for about half a minute. Then add the beef and spread the strips out in the pan as much as possible. Allow the beef to sear for a minute before flipping. Stir-fry for another minute or until you’ve got some nice colour on the beef.

Add the cooked noodles and the stir-fry sauce. Stir-fry until well combined and the sauce is thick and glossy. Toss through the spring onions and serve.