Mongolian Beef Stir Fry Recipe

Name: Mongolian Beef Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 160 g egg noodles (dried); 2 tablespoons vegetable oil (or peanut oil); 400 g rump steak (trimmed, thinly sliced); 2 carrots (medium halved and thinly sliced); 1/2 red capsicum (bell pepper medium coarsly chopped); 200 g broccoli (cut into florets); 100 g green beans (trimmed and halved); 2 garlic cloves (minced); 2 teaspoons ginger (fresh finely grated); 4 spring onions (green onions thinly sliced); 2 tablespoons dry sherry; 1 tablespoon brown sugar; 1/3 cup oyster sauce; 2 tablespoons soy sauce; 1 teaspoon sambal oelek

Servings: persons

160 g egg noodles (dried)
2 tablespoons vegetable oil (or peanut oil)
400 g rump steak (trimmed, thinly sliced)
2 carrots (medium halved and thinly sliced)
1/2 red capsicum (bell pepper medium coarsly chopped)
200 g broccoli (cut into florets)
100 g green beans (trimmed and halved)
2 garlic cloves (minced)
2 teaspoons ginger (fresh finely grated)
4 spring onions (green onions thinly sliced)
2 tablespoons dry sherry
1 tablespoon brown sugar
1/3 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon sambal oelek

1
Cook noodles in a large saucepan of boiling salted water for 6-8 minutes or until tender and then drain and rinse under cold water and drain well.
2
Heat oil in a wok or large frying pan/skillet over high heat and add half the oil and swirl to coat surface.
3
Stir fry beef in 2 batches for 2-3 minutes or until browned and remove from wok.
4
Add remaining oil to wok and stir fry carrot, capsicum, broccoli, beans and garlic and ginger for 3 minutes or until vegetables are just tender.
5
Return beef to wok, add onion, sherry, sugar, sauces (soy and oyster), sambal oelek and noodles and stir fry until heated through.
6
Serve.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 160 g egg noodles (dried), 2 tablespoons vegetable oil (or peanut oil), 400 g rump steak (trimmed, thinly sliced), 2 carrots (medium halved and thinly sliced), and more.

Yes, Mongolian Beef Stir Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Beef Stir Fry

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