Mongolian Beef with Noodles

The classic Chinese delicacy gets tastier with the use of National Chinese Sauces. So delicious that you’ll want to forget all the times you’ve been eating out!

I Made It


For Garlic Noodles:


  • 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.