Mongolian beef with noodles

It's all about that sauce.

  • 25 mins cooking
  • Serves 4
  • Print
This mild beef stir-fry with a deliciously rich sauce is popular in Chinese takeaway across Australia. We paired ours with thick Hokkein noodles to really soak up the flavour.


  • 600 grams beef eye fillet, sliced thinly
  • ⅓ cup (80ml) sweet sherry
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons vegetable oil
  • 1 large brown onion (200g), sliced thinly
  • 2 cloves garlic, crushed
  • 1 medium red capsicum (bell pepper) (200g), sliced thinly
  • 235 grams choy sum, cut into 10cm lengths
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • ⅓ cup (80ml) chicken stock
  • 400 grams thick hokkien noodles


  • 1
    Combine beef with half the sherry, half the soy sauce and half the sweet chilli sauce in a medium bowl.
  • 2
    Heat half the vegetable oil in a wok over high heat; stir-fry beef, in batches, for 2 minutes or until browned. Remove from wok.
  • 3
    Heat remaining vegetable oil in wok; stir-fry onion and garlic, for 3 minutes or until onion softens. Add capsicum and choy sum; stir-fry until vegetables are tender.
  • 4
    Return beef to wok with remaining ingredients; stir-fry until hot.


Broccolini or gai lan would work well instead of choy sum in this stir-fry.

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