Why you’ll love this recipe
- Velvety Beef Texture: The cornstarch marinade creates a protective layer, ensuring the ribeye stays incredibly juicy and tender even at high stir-fry temperatures.
- Perfectly Glazed Noodles: Unlike heavy, saucy dishes, this recipe uses a “dry-fry” approach where the cooking wine and beef juices create a concentrated glaze that clings to every egg noodle.
- Balanced Aromatics: The sweetness of the red onion and the sharp bite of fresh scallions cut through the richness of the beef, creating a complex flavor profile with minimal ingredients.
Key Ingredients
- Beef Ribeye: Known for its marbleization, ribeye provides a superior flavor and tenderness that makes this home-cooked meal feel like a luxury experience.
- Oyster Sauce: The backbone of the Mongolian marinade; it provides the deep, salty-sweet “dark” flavor essential for an authentic stir-fry finish.
- Shaoxing Cooking Wine: Adds a crucial layer of acidity and aroma that deglazes the pan and helps the sauce penetrate the thick egg noodles.
✅Quick Tips: Slice your beef across the grain while it is slightly chilled; this ensures the fibers are short, resulting in a “melt-in-your-mouth” texture after pan-frying.
Key Steps
- #1: Velvet the Ribeye: Marinate the thinly sliced beef with cornstarch and oil to lock in moisture and create that signature silky restaurant texture.
- #2: High-Heat Sear: Pan-fry the beef in small batches to achieve a deep golden-brown crust without steaming the meat.
- #3: Deglaze and Emulsify: Add the cooking wine to the hot pan to lift the browned bits (fond) from the beef and onion, creating a natural, savory sauce base.
Mongolian Beef Noodle Stir Fry
The combination of beef, fragrant cooking wine, and chewy egg noodles creates a balanced dish that is both rich in umami and deeply satisfying.
Ingredients:
Mongolian marinate sauce:
Mongolian cooking sauce:
Instructions
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Slice the beef thinly. Marinate with oyster sauce, soy sauce, cooking oil, and cornstarch. Set aside for 15 minutes.
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Cook the egg noodles according in boiling water for 2 minutes. Drain under cold water immediately.
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Heat oil in a pan over medium-high heat. Add the marinated beef and pan-fry for about 5 minutes, until browned. Remove and set aside.
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In the same pan, add the red onion and stir-fry until slightly softened.
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Return the beef to the pan. Pour in the cooking wine, cook until the liquid is absorbed and coats the beef. Add salt and sugar if using.
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Add the cooked egg noodles with a bit more dark soy sauce for coloring and toss everything together until well combined.
Noodle, dinner dish, 30-mins
User Reviews
Made this and it was tasty. I will definitely make it again but need to refine it. I added soy at the end as it said to colour the noodle but felt it was too strong soy sauce flavour and diluted the taste of the oyster sauce or monglolian sauce. Will refine as I go. Definitely not an unpleasant dish. Was super easy and my husband enjoyed it. I’m merely a perfectionist when it comes to my cooking and expect it to be delicious to make it a regular into my weekly dinner repertoire. Definitely worth a try though.