Mongolian Beef Meal Prep: Make-Ahead Stir-Fry for Weeknights

Mongolian Beef Stir Fry

Beef and Marinade

• 600g (1.3lb) – Thinly Sliced Steak – Scotch, Eye Fillet, Rump, Skirt
• 1 ½ Tbsp (30ml) – Low Sodium Soy Sauce
• 1 ½ Tbsp (30ml) – Shaoxing Wine
• 1 tsp (5g) – Baking Soda
• 4 tsp (10g) – Corn Flour or Starch

Stir Fry

• 2 ½ Tbsp (50ml) – Peanut Oil
• 1 – Large Onion, Diced
• 4 – Garlic Cloves, Chopped
• 20g (0.7oz) – Ginger, Thinly Sliced
• 600g (1.3lb) – Precooked Hokkien Noodles
• 4 – Spring Onions (Scallions), Thinly Sliced

Mongolian Sauce

• ½ Cup (125ml) – Low Sodium Soy Sauce
• ½ Cup (125ml) – Chicken Stock
• 3 Tbsp (60g) – Oyster Sauce
• 2 Tbsp (20g) – Brown Sugar (Optional)
• 2 Tbsp (40ml) – Shaoxing Wine

• Combine the beef with the marinade ingredients and mix well. Let it sit for 5 minutes to tenderise and absorb flavor.
• In a separate bowl, whisk together the Mongolian sauce ingredients until smooth and set aside.
• Heat the oil in a large wok or frying pan over high heat. Add the onion and stir-fry for about 2 minutes. Spread the beef strips in the pan so they sear — cook about 1 minute, flip, then stir-fry another minute until nicely colored. Add the ginger and garlic and stir-fry for 2 minutes more.
• Add the precooked noodles and pour in the stir-fry sauce. Toss and stir-fry until the sauce thickens and becomes glossy. Mix through the spring onions and remove from heat.
• Divide into five 750ml meal-prep containers, garnish with extra spring onion, and enjoy.