30 Min
pretty easy
4 People
Rating starstarstarstarstar
Mongolian beef ramen
1. Trim and thinly slice beef, place in a bowl. Add marinade ingredients, salt and pepper. Toss well, set aside.

2. Cook noodles according to packet instructions. Drain and rinse, set aside.

3. Cut broccoli into small florets. Grate ginger, slice spring onions and julienne (or ribbon) carrots. Keep separate.

4. Heat a large pan or wok with oil over high heat. Add beef, leaving marinade in bowl (reserve) and cook in batches for 1-2 minutes (see tip!). Set aside on a plate, keep pan over medium heat.

5. Pour in marinade and 1 cup water to the pan. Stir in ginger and stock cube, bring to the boil. Add broccoli, cover and steam for 2 minutes. Mix cornstarch with 1 tbsp water then add to pan, stir until slightly thickened.

6. Stir in noodles, beef, spring onions and carrots. Season with salt and pepper and serve immediately.
600g beef rump steaks

2 tbsp oil, for cooking
2 garlic cloves, crushed
2 tbsp red wine vinegar
1/4 cup honey
1/3 cup soy sauce

270g ramen noodles

1 broccoli
1 tbsp ginger, grated
1/4 bunch spring onions
2 carrots

oil, for cooking
1/2 beef (or veg) stock cube
2 tsp cornstarch/flour

salt and pepper, for seasoning