Mongolian Beef Noodles
Serves 4, Prep and Cook: 20 mins
250g dried thin egg noodles 500g beef stir-fry strips ¼ cup vegetable oil 2 tsps bottled crushed garlic 120g sachet ready sauce for
Mongolian lamb 1 tblsp soy sauce 650g broccoli, trimmed, cut into
florets 1 large red capsicum, cut into
thin strips 5 green spring onions, cut into
1 Prepare noodles according to packet directions. 2 Toss beef with 1 tblsp of the oil and garlic in a bowl. 3 Combine sauces with ¼ cup water in a small jug. Mix well. 4 Place broccoli in a shallow, microwave-safe dish with 1 tblsp water. Cover. Microwave on High for 2 minutes. Drain. 5 Heat another 1 tblsp of the oil in a large, non-stick wok over a high heat. Add beef in two batches. Stir-fry for about 3 minutes, or until browned. Remove. 6 Heat remaining oil in hot wok. Add broccoli and capsicum. Stir-fry for about 2 minutes, or until just tender. Add sauce mixture, noodles, beef and onions. Stir-fry for a further 1 minute, or until hot. Serve.