"Fake-away" Mongolian Beef Noodles
Mongolian beef noodles with rump steak, fresh Chinese egg noodles, broccoli and carrots in a glossy garlic-ginger sauce. This fake-away favourite delivers sticky, sweet-savoury takeaway flavours at home, with The TM7 chopsping aromatics, stir-frying beef and simmering the sauce hands-free in one bowl.
About this recipe
Mongolian beef noodles Thermomix TM7 style bring your favourite Chinese takeaway straight into your own kitchen. Searching for a quick weeknight dinner recipe that tastes like a Friday-night fake-away? This all-in-one kitchen machine recipe delivers tender slices of rump steak, softened by a bicarbonate-of-soda marinade, tossed with fresh Chinese egg noodles, crunchy broccoli and carrots in a sticky garlic, ginger and Shaoxing wine sauce. The TM7 chops the aromatics in seconds, stir-fries the beef with consistent heat and simmers the glossy sauce unattended, so you get authentic wok-style flavour without juggling pans. It is the ideal solution for busy households who crave Chinese beef noodles recipes but want control over ingredients, salt and sugar. Serve it straight from the bowl with extra spring onion, and watch it disappear faster than any delivery order could arrive at your door.
Preparation tips
- Slice the rump steak as thinly as possible against the grain and let the bicarbonate of soda work for a few minutes before rinsing; this is the secret to silky, takeaway-tender beef in your Mongolian noodles.
- Cook the fresh Chinese egg noodles separately and add them at the very end, tossing briefly so they soak up the garlic-ginger sauce without turning soft or clumping together in the bowl.
- Swap the Shaoxing wine for dry sherry if unavailable, and add extra broccoli or sugar snap peas to bulk out the Mongolian beef for hungrier family members or lunchboxes the next day.
Recipe variations
- Vegetarian version: replace the rump steak with firm tofu or oyster mushrooms, skip the bicarbonate of soda and use a vegetarian stir-fry sauce with soy, garlic and ginger for the same sticky Mongolian flavour.
- Spicy festive variant: add sliced red chilli and a drizzle of chilli oil with the Shaoxing wine, then finish with toasted sesame seeds and spring onion for a celebration-worthy fake-away feast.
Thermomix TM7 Benefits
- Weighing accuracy - The Thermomix built-in scale weighs the Shaoxing wine and soy sauce directly into the bowl for a balanced sauce. [Weighing]. [Built-in Scale]
- Quick chopping - TM7 blades chop the garlic cloves and fresh ginger in seconds, releasing their aroma into the Mongolian sauce base. [Chopping]. [Multi-Function]
- Heating control - The Thermomix heats the oil and aromatics at precise temperature so the garlic never burns and stays fragrant. [Heating]. [Precision Control]
- Gentle steaming - The Varoma of the TM7 steams broccoli and carrots while the sauce simmers, keeping the vegetables crisp and colourful. [Steaming]. [Multi-Function]
- Even mixing - The TM7 stirs the beef and egg noodles continuously, coating every strand in the glossy Mongolian sauce hands-free. [Mixing]. [Hands-Free]
Ingredients
- beef rump steak
- bicarbonate of soda
- Shaoxing wine
- fresh Chinese egg noodles
- vegetable oil
- garlic cloves
- piece fresh ginger
- brown onion
- carrots
- broccoli