Spicy Mongolian Beef and Vegetables with Rice Noodles

Submitted by Leah Speziali

Spicy Mongolian Beef and Vegetables with Rice Noodles

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Serving: 4
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs

Ingredients
 

1.

  • 1kg beef cut into strips/small pieces (stir fry strips works well)
  • 1/2 cup cornflour

2.

  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 2 tbs olive oil
  • 3 garlic cloves crushed
  • 2 tbs red chilli (finely chopped/minced/bought paste in tube etc)
  • 2 tbs ginger (grated/minced/bought paste in tube etc)
  • 3 spring onions finely chopped
  • few grinds of black pepper

3.

  • 1 brown onion sliced
  • 1/2 red capsicum sliced
  • 1 large carrot cut into small batons
  • 200g mushrooms sliced

4.

  • 125g baby corn cut into 1cm pieces
  • 100g snow peas trimmed and cut in half
  • 1 head of broccoli cut into small florets

5.

  • 200g flat rice noodles soaked/pre-prepared and drained

Instructions
 

  • Put beef and cornflour into a bag together and toast to evenly coat all the beef.
  • Into the slow cooker add all ingredients under section 2. Mix well to combine.
  • Add the coated beef to sauce mix and mix well to coat all the beef with sauce.
  • Add the ingredients under section 3. into the beef and sauce and mix them well.
  • Cook with the lid on and no tea towel on High for 1 & 1/2 - 2 hours, beef should be close to cooked and tender and carrots softened.
  • At this time add the ingredients under section 4. and stir to combine.
  • Cover with lid, no tea towel and cook for a further 30 minutes or until broccoli is cooked to your liking.
  • Add the pre-prepared rice noodles to the beef and vegetables, stir well.
  • Put lid on, turn slow cooker off and let sit for 5 - 10 minutes before serving.
  • Used a 6L Modern Living slow Cooker
  • Inspiration stemmed from Cheng Ibberson's recipe for Mongolian Beef
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