I Made It
- Moderate
- 20 Mins
- 2-4 Person
Ingredients
- Beef Tenderloin Cut (long thin strips) 1 kg
- Sriracha Sauce 3 tbsp
- Brown Sugar 1 tbsp
- Onion Chopped 1 medium
- Garlic Chopped 2 tbsp
- National Soya Sauce 4 tbsp
- National Corn Flour 1 tbsp
- Sesame Seed Oil 1 tbsp
- National Salt to taste
- Cooking Oil ½ Cup
For Garlic Noodles:
- Noodles 500 grams
- National Salt to taste
- National Black Pepper to taste
- Chopped Spring Onion ½ bunch
- Sesame Seed Oil 2 tbsp
- Cooking Oil ½ cup
Directions
- Marinate beef tenderloin with 1 tbsp National Soya Sauce, 1 tbsp Sriracha sauce, 1 tbsp National Salt and National Pepper, 1 tbsp brown sugar, 1 tbsp cornflour with ½ cup of water for 1 hour and set aside.
- Heat ½ cup Cooking Oil in a pan and sautée 1 tbsp garlic till light brown, add marinated beef and stir well.
- Add ½ cup blanched asparagus, finely cut 8-10 Thai chilies, and increase the flame.
- The whole process should not take more than 4-5 minutes.
- Add sesame seed oil before switching off the flame.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, occasionally stirring until cooked through but firm to the bite, about 8 minutes; drain and return noodles to the pot.
- Heat Cooking Oil in a pan; add in 1 tbsp chopped garlic let it simmer on slow flame till light golden, add in boiled noodles, and season it with National Salt and National Black Pepper. Keep stirring for 2-3 minutes, and top it up with sesame seed oil and freshly cut spring onion.
- Serve Mongolian beef with Garlicky noodles.
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