Slow-Cooked Mongolian Beef

Sticky, sweet, salty, slightly spicy... this recipe has it all! Minimum effort for maximum flavour, this is the ultimate one-pot wonder which can be cooked either in a slow-cooker or on the hob.


This dish truly is lip-smackingly delicious. There is simply no greater joy than a big bowl of noodles coated in a rich, glossy sauce. The beef is so meltingly tender that it literally falls apart in the mouth and the sauce is reduced down so the flavours are intense but not overpowering. I cannot recommend this enough - make it now!


Slow-Cooked Mongolian Beef

Serves 4-6

1 tsp rapeseed/olive oil

1 tsp sesame oil

4 ribeye steaks, cut into strips

4 tbsp cornflour

1 large red chilli, finely sliced

6 garlic cloves, finely sliced

150g ginger, peeled and finely sliced

80ml soy sauce

250ml water

80g honey

2 tbsp sweet chilli sauce

freshly ground black pepper

600g straight to wok noodles

6 spring onions, finely sliced

Place the sliced steak strips in a bowl with the corn flour and mix until the meat is well coated.


For the slow-cooker: Add the meat along with the remaining ingredients to a slow cooker, stirring to combine completely. Cook on high for 3 hours or on low for 5 hours until the meat is tender and the sauce has reduced slightly.


For the hob: Heat a large casserole pot over a high heat and add the two oils, fry the steak pieces until browned before adding the garlic, chilli and ginger and frying for a further minute or so. Add the remaining ingredients except the spring onions  and noodles and stir through until completely coated. Lower the heat and place a lid on top and continue to cook for 1 hour and 30 minutes or until the sauce has reduced and the meat is tender.


Once the beef is ready, stir through the noodles until soft then scatter over the spring onions. Divide between dishes and enjoy!