Fideos con ternera a la mongola

Ingredients

• 400 g (14 oz)thinly sliced beef, such as sirloin, striploin, rib-eye, rib fillet or rump
• 2 tbspvegetable oil
• 1onion, sliced
• 4 cm pieceginger, peeled and finely julienned
• 2 clovesgarlic, roughly chopped
• 400 g (14 oz)cooked noodles, such as Hokkien, egg noodles or udon
• 3spring onions, finely sliced
• 1 tbspsoy sauce
• 1 tbspChinese Shaoxing wine
• 1/2 tspbicarbonate of soda
• 3 tspcornflour
• 60 ml (1/4 cup)soy sauce
• 60 ml (1/4 cup)chicken stock
• 3 tbspoyster sauce
• 3 tbspbrown sugar
• 2 tbspChinese Shaoxing wine

Instructions

1. 1

   Marinate the beef

   Mix the beef with the marinade ingredients until well coated. Leave it to stand for 5 minutes.

2. 2

   Mix the sauce

   In a separate bowl, stir together all the stir-fry sauce ingredients and set aside.

3. 3

   Cook the aromatics

   Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and garlic, then stir-fry for about 30 seconds.

4. 4

   Sear the beef

   Add the beef and spread the strips out across the pan as much as possible. Leave them to sear for 1 minute before turning, then stir-fry for another minute or until they have some colour.

5. 5

   Toss and serve

   Add the cooked noodles and sauce. Stir-fry until combined and the sauce is thick and glossy, then toss through the spring onions and serve.

What are Mongolian beef noodles?

This dish brings together thinly sliced beef, noodles and a sweet-savoury stir-fry sauce. The name is commonly used for a style of beef dish associated with Chinese-American restaurant cooking rather than a traditional Mongolian noodle recipe.

Here, cooked noodles make it a complete meal in one pan. The combination of soy, oyster sauce, Shaoxing wine and brown sugar gives the sauce a rounded flavour that clings to the beef and noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 35g protein, 61g carbs, 18g fat.

The noodles and brown sugar provide most of the carbohydrates, while the beef supplies much of the protein. Vegetable oil, beef and the sauces contribute most of the fat, with soy and oyster sauce also making sodium a notable part of the serving. Pair a portion with extra vegetables to round out the plate.

The key ingredient choices

Beef: Choose a tender cut and slice it thinly so it cooks quickly. If possible, cut across the grain for a more tender bite.

Noodles: Hokkien, egg noodles and udon all work; use them already cooked, as the recipe calls for. If they are stuck together, loosen them before adding to the pan.

Sauce: Soy and oyster sauces bring savouriness, while brown sugar balances them. Shaoxing wine adds depth, and the chicken stock helps the sauce coat the noodles.

Why marinate the beef?

The brief marinade coats the beef with soy sauce, Shaoxing wine, bicarbonate of soda and cornflour. The bicarbonate and cornflour help the beef stay tender and give the surface a coating that works well in a quick stir-fry.

Five minutes is the stated resting time, so prepare the sauce while the beef sits. Keep the strips spread out in the hot pan to give them a chance to sear.

Get a good sear

High heat is important for browning the beef quickly. If the strips are crowded, they release moisture and are more likely to cook by steaming than searing.

A large wok or frying pan gives the ingredients room. If your pan is small, cook the beef in batches, then return it to the pan for the noodle-and-sauce stage.

Look for a glossy finish

The sauce is ready when it thickens and looks glossy around the noodles. Keep tossing so the sauce coats everything evenly rather than pooling at the bottom.

The beef only needs a short time in the pan, as it is sliced thinly. Avoid continuing to cook it once it has coloured and the sauce has come together.

Serve it straight away

These noodles are best served as soon as they are tossed with the spring onions, while the beef is tender and the sauce is glossy.

For a balanced plate, serve with a simple vegetable side such as steamed greens or lightly stir-fried broccoli. Their freshness contrasts with the rich, sweet-savoury sauce.

Recipe notes & tips

• Slice the beef as thinly as possible so it cooks in the short searing time.
• Mix the sauce before heating the pan so it is ready to pour in.
• Use a large wok or frying pan to give the beef room to brown.
• Have the cooked noodles ready before you start stir-frying.
• Add the spring onions at the end to retain their fresh flavour.

Variations

• Add vegetables: Toss in thinly sliced peppers or greens with the onion.
• Use another noodle: Swap in cooked udon, egg noodles or Hokkien noodles.
• Adjust the sweetness: Reduce the brown sugar slightly for a less sweet sauce.
• Add chilli: Include sliced fresh chilli for a hotter finish.
• Change the beef cut: Choose another tender cut and slice it thinly across the grain.

Common mistakes to avoid

• Crowding the pan: The beef can steam instead of searing; use a larger pan or cook it in batches.
• Overcooking the beef: Thin strips cook quickly; turn them after 1 minute and finish for about another minute.
• Adding uncooked noodles: The recipe uses cooked noodles, so cook them before they go into the pan.
• Leaving the sauce unmixed: Stir it together in a separate bowl first so it combines evenly.
• Cooking past the glossy stage: Stop once the sauce has thickened and coated the noodles to avoid drying the dish out.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat in a frying pan over medium heat until piping hot, adding a small splash of water if the noodles have become dry.

Frequently asked questions