Mongolian Beef Instant Noodles

Ingredients

• 1 lb velveted beef
• ¼ onion, chopped
• ¼ leek, chopped
• 5 garlic cloves, chopped
• 7 button mushroom
• 1 spring onion, 3cm cuts
• 2 packets instant egg noodles
• 1 tbsp ground bean paste
• ½ tbsp chilli bean paste
• ½ tbsp dark soy sauce
• 1 tbsp sesame paste
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp yum yum
• 1 tbsp sesame oil
• 1 tbsp Chinese cooking wine

Directions

• Sear the Beef
• Heat a wok over high heat and add oil.
• Add the velveted beef and spread it out in a single layer.
• Let it sear briefly, then toss until just cooked and glossy.
• Add the chopped leek and onion and stir-fry for a few seconds until just softened.
• Strain the beef, leek, and onion together and set aside — this keeps everything tender and stops overcooking.
• Start the Noodles
• Return the empty wok to high heat.
• Add garlic and ground bean paste to stir quickly until fragrant.
• Add the instant egg noodles directly into the wok.
• Toss and stir to coat the noodles in the paste as they loosen.
• Build It Back
• Add the cooked beef, leek, and onion back into the wok.
• Add mushrooms and spring onions.
• Toss everything together so the noodles and beef are evenly mixed.
• Sauce & Gloss
• Add dark soy sauce, chilli bean paste, sesame paste, oyster sauce, sugar, and yum yum.
• Toss vigorously so the sauce coats every strand of noodle and every piece of beef.
• Finish with sesame oil and Chinese cooking wine.
• Give everything a final fast toss until glossy and aromatic.
• Serve
• Remove from heat immediately.
• Serve hot while the noodles are saucy and the beef is tender.

A fast wok noodle dish from @dimsimlim (Vincent Yeow Lim). Recipe from dimsimlim.com.