Name: Mongolian beef with noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Looking for more takeaway meals to make at home or more classic Chinese takeaway recipes?

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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