One Pan Mongolian Beef

Another classic favorite from the Chinese takeaway, but it's so much better when you make it yourself.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe


500 grams (1 pound 2 ounces) sirloin steak, thinly sliced

1 tablespoon cornstarch

3 tablespoons sunflower oil

3 garlic cloves, crushed

One 2.5-centimeter (1-inch) piece of ginger, peeled and grated

4 spring onions, cut into 2-centemeter (3/4-inch) lengths

One 300-gram (10-ounce) bag stir-fry vegetables

12 teaspoon chile flakes

1 tablespoon reduced salt soy sauce

2 tablespoons soft brown sugar

One 275-gram (9 1/2-ounce) pack fresh egg noodles


Special equipment:
Wok or deep frying pan
  1. Toss the steak strips in the cornstarch and some salt and pepper and set aside for 5 minutes. Heat half the oil in a wok or frying pan over a high heat and fry the steak until browned all over. Remove and set aside.
  2. Heat the rest of the oil and fry the garlic, ginger and spring onions over a medium heat for 2 minutes.
  3. Add the stir-fry vegetables to the pan with a splash of water and fry for 1 minute before adding the chile flakes, soy sauce and sugar along with 200 milliliters (3/4 cup) water. Return the steak to the pan with the noodles and bubble until you have a glossy sauce that coats the noodles. Serve straight away.
Mongolian Beef
21m Easy 98%
Beef and Mushroom Stir-Fry
25m Easy 97%