Mongolian Beef With Noodles

11 Ingredients

Number of servings

3teaspoons cornflour
1 red capsicum, deseeded, sliced
200grams snow peas, halved crossways
1/2 bunch spring onions, cut into 4cm lengths
1/2 cup salt-reduced beef stock
450grams fresh thin hokkien noodles
1/4 cup hoisin sauce
2tablespoons reduced-salt soy sauce
750grams beef rump steak
2tablespoons vegetable oil
1tablespoons finely grated ginger

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Place noodles in a large heatproof bowl. Cover with boiling water and soak for 5 minutes to loosen. Separate with a fork and drain well.

Step 2 of 5

Meanwhile, to make the sauce, whisk hoisin, soy and cornflour together with a fork in a small jug. Stir in stock and set aside.

Step 3 of 5

Heat a large frying pan over high heat. Coat steak in 1 tbs oil and season well. Add to pan and sear for 4 minutes on each side for medium or until an even brown crust forms and steak is cooked to your liking. Transfer to a warm plate and cover loosely with foil.

Step 4 of 5

Heat remaining oil in the same pan over high heat. Add the white part of onions, ginger, capsicum and snow peas and stir-fry for 2 minutes. Add green part of onions, reserving some for garnish, and stir-fry for a further 1 minute. Add sauce mixture and bring to a simmer, allowing to bubble for 2 minutes.

Step 5 of 5

Thinly slice steak and reserved onion. Serve noodles with steak and vegetables. Spoon over sauce and garnish with onion.