Submitted by Leah Speziali
Spicy Mongolian Beef and Vegetables with Rice Noodles
Serving: 4
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
Tried this recipe?Scroll Down To Share What You Think
OMG…. So good. Best Mongolian Beef!!@!!
OMG…. Great Meal!!!
Followed the recipe except for using egg noodles instead of rice noodles and we loved it, nice and spicy and it made a tonne. This is my favourite Mongolian so far!