Servings: 5 People
Calories: 631kcal
Ingredients
Beef and Marinade
- 600g (1.3lb) - Thinly Sliced Steak - Scotch, Eye Fillet, Rump, Skirt
- 1 ½ Tbsp (30ml) - Low Sodium Soy Sauce
- 1 ½ Tbsp (30ml) - Shaoxing Wine
- 1 tsp (5g) - Baking Soda
- 4 tsp (10g) - Corn Flour or Starch
Stir Fry
- 2 ½ Tbsp (50ml) - Peanut Oil
- 1 - Large Onion, Diced
- 4 - Garlic Cloves, Chopped
- 20g (0.7oz) - Ginger, Thinly Sliced
- 600g (1.3lb) - Precooked Hokkien Noodles
- 4 - Spring Onions (Scallions), Thinly Sliced
Mongolian Sauce
- ½ Cup (125ml) - Low Sodium Soy Sauce
- ½ Cup (125ml) - Chicken Stock
- 3 Tbsp (60g) - Oyster Sauce
- 2 Tbsp (20g) - Brown Sugar (Optional)
- 2 Tbsp (40ml) - Shaoxing Wine
Instructions
- 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 and stir-fry for 2 minutes. Add the beef and spread the strips out as much as possible in the pan. Allow the meat to sear for a minute before flipping and stir-frying for another minute or until the beef is nice and coloured. Add the ginger and garlic and stir-fry for 2 minutes.
- 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. Remove from heat.
- Serve in 5x 750ml meal prep containers. Garnish with spring onion (scallion). Dig in.
Nutrition Guide
Nutrition Facts
Mongolian Beef Stir Fry
Serving Size
400 g
Amount per Serving
Calories
631
% Daily Value*
Fat
36
g
55
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
73
mg
24
%
Sodium
1883
mg
82
%
Potassium
555
mg
16
%
Carbohydrates
57
g
19
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
38
g
76
%
Vitamin A
59
IU
1
%
Vitamin C
4
mg
5
%
Calcium
47
mg
5
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Leave a comment below