Mongolian Beef Noodles

• 280g beef steak, sliced thin
• 200g flat rice noodles
• 3 spring onions
• 3 garlic cloves
• 1 tsp ginger
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1 tsp cornflour

1. 1

   Cook the flat rice noodles per packet instructions. Drain, toss with a little oil to prevent sticking, and set aside.

2. 2

   Slice the beef steak very thinly against the grain (easier if partially frozen). Toss with cornflour and a pinch of salt.

3. 3

   Mix soy sauce, brown sugar, hoisin, sesame oil, and 3 tbsp water in a small bowl. Mince the garlic and grate the ginger. Slice the spring onions, separating whites and greens.

4. 4

   Heat a wok over high heat until smoking. Add oil, then sear the beef in a single layer — 1 min undisturbed, then toss for 1 more min. Remove to a plate.

5. 5

   Add the garlic, ginger, and spring onion whites to the wok. Stir-fry 30 seconds. Pour in the sauce and let it bubble and thicken for 1–2 min.

6. 6

   Return the beef and add the noodles. Toss everything together until well coated and glossy.

7. 7

   Serve in bowls scattered with spring onion greens.