Mongolian Beef With Hokkien Noodles and Asian Veg

Peel and mince garlic and ginger. Slice spring onion. Heat oil in a small saucepan over low to medium heat. Add ¹⁄₂ of ginger and garlic to the pan and quickly add soy sauce and 1/3 cup water. Dissolve brown sugar in the sauce, then raise the heat to medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick

Pat steak dry with paper towel. Slice steak against the grain into 1⁄2 cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut choy sum stems into 1⁄2-1 cm slices, and leaves into 2 cm pieces. De-string snow peas .

Place hokkien noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a generous drizzle of oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef .

Put the pan back over the heat, add the choy sum stems, remaining ginger, garlic, sugar snap peas and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce, choy sum leaves, noodles and beef to the wok. Cook for 1-2 minutes tossing frequently until all ingredients are well coated in sauce.

Divide the Mongolian beef and noodles between serving plates. Enjoy!

Peel and mince garlic and ginger. Slice spring onion. Heat oil in a small saucepan over low to medium heat. Add ¹⁄₂ of ginger and garlic to the pan and quickly add soy sauce and 1/2 cup water. Dissolve brown sugar in the sauce, then raise the heat to medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick

Pat steak dry with paper towel. Slice steak against the grain into 1⁄2 cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut choy sum stems into 1⁄2-1 cm slices, and leaves into 2 cm pieces. De-string snow peas .

Place hokkien noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a generous drizzle of oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef .

Put the pan back over the heat, add the choy sum stems, remaining ginger, garlic, sugar snap peas and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce, choy sum leaves, noodles and beef to the wok. Cook for 1-2 minutes tossing frequently until all ingredients are well coated in sauce.

Divide the Mongolian beef and noodles between serving plates. Enjoy!

Peel and mince garlic and ginger. Slice spring onion. Heat oil in a small saucepan over low to medium heat. Add ¹⁄₂ of ginger and garlic to the pan and quickly add soy sauce and 1/4 cup water. Dissolve brown sugar in the sauce, then raise the heat to medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick

Pat steak dry with paper towel. Slice steak against the grain into 1⁄2 cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut choy sum stems into 1⁄2-1 cm slices, and leaves into 2 cm pieces. De-string snow peas .

Place hokkien noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a generous drizzle of oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef .

Put the pan back over the heat, add the choy sum stems, remaining ginger, garlic, sugar snap peas and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce, choy sum leaves, noodles and beef to the wok. Cook for 1-2 minutes tossing frequently until all ingredients are well coated in sauce.

Divide the Mongolian beef and noodles between serving plates. Enjoy!

Peel and mince garlic and ginger. Slice spring onion. Heat oil in a small saucepan over low to medium heat. Add ¹⁄₂ of ginger and garlic to the pan and quickly add soy sauce and 1/4 cup water. Dissolve brown sugar in the sauce, then raise the heat to medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick

Pat steak dry with paper towel. Slice steak against the grain into 1⁄2 cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut choy sum stems into 1⁄2-1 cm slices, and leaves into 2 cm pieces. De-string snow peas .

Place hokkien noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a generous drizzle of oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef .

Put the pan back over the heat, add the choy sum stems, remaining ginger, garlic, sugar snap peas and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce, choy sum leaves, noodles and beef to the wok. Cook for 1-2 minutes tossing frequently until all ingredients are well coated in sauce.

Divide the Mongolian beef and noodles between serving plates. Enjoy!

Peel and mince garlic and ginger. Slice spring onion. Heat oil in a small saucepan over low to medium heat. Add ¹⁄₂ of ginger and garlic to the pan and quickly add soy sauce and 1/4 cup water. Dissolve brown sugar in the sauce, then raise the heat to medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick

Pat steak dry with paper towel. Slice steak against the grain into 1⁄2 cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut choy sum stems into 1⁄2-1 cm slices, and leaves into 2 cm pieces. De-string snow peas .

Place hokkien noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a generous drizzle of oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef .

Put the pan back over the heat, add the choy sum stems, remaining ginger, garlic, sugar snap peas and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce, choy sum leaves, noodles and beef to the wok. Cook for 1-2 minutes tossing frequently until all ingredients are well coated in sauce.

Divide the Mongolian beef and noodles between serving plates. Enjoy!

Peel and mince garlic and ginger. Slice spring onion. Heat oil in a small saucepan over low to medium heat. Add ¹⁄₂ of ginger and garlic to the pan and quickly add soy sauce and 1/4 cup water. Dissolve brown sugar in the sauce, then raise the heat to medium. Boil the sauce for 2-3 minutes. Remove from heat. Add more water if the sauce is too thick

Pat steak dry with paper towel. Slice steak against the grain into 1⁄2 cm thick bite-size slices. Dust steak in cornflour to apply a very thin coating to each piece of beef. Allow beef to sit for 5 minutes so the cornflour sticks. Meanwhile, cut choy sum stems into 1⁄2-1 cm slices, and leaves into 2 cm pieces. De-string snow peas .

Place hokkien noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a generous drizzle of oil in a wok, high sided pan or pot. Heat the oil over medium heat until hot but not smoking. Add the beef to the oil and sauté for 2 minutes or until the beef just begins to darken on the edges. Stir the meat so that it cooks evenly. Set aside the cooked beef .

Put the pan back over the heat, add the choy sum stems, remaining ginger, garlic, sugar snap peas and spring onion, cook until stems are bright green, about 2-4 minutes more. Add the sauce, choy sum leaves, noodles and beef to the wok. Cook for 1-2 minutes tossing frequently until all ingredients are well coated in sauce.

Divide the Mongolian beef and noodles between serving plates. Enjoy!