Mongolian Beef Stir-Fry Meal Prep Plan for Weeknight Dinners

Beef and Marinade

• 600g (1.3lb) – Thinly sliced steak (scotch, eye fillet, rump, skirt)
• 1 ½ Tbsp (30ml) – Low sodium soy sauce
• 1 ½ Tbsp (30ml) – Shaoxing wine
• 1 tsp (5g) – Baking soda
• 4 tsp (10g) – Corn flour or starch

Stir Fry

• 2 ½ Tbsp (50ml) – Peanut oil
• 1 – Large onion, diced
• 4 – Garlic cloves, chopped
• 20g (0.7oz) – Ginger, thinly sliced
• 600g (1.3lb) – Precooked Hokkien noodles
• 4 – Spring onions (scallions), thinly sliced

Mongolian Sauce

• ½ Cup (125ml) – Low sodium soy sauce
• ½ Cup (125ml) – Chicken stock
• 3 Tbsp (60g) – Oyster sauce
• 2 Tbsp (20g) – Brown sugar (optional)
• 2 Tbsp (40ml) – Shaoxing wine

• Combine the beef with the marinade ingredients and mix thoroughly. Let rest for 5 minutes to allow flavors to penetrate.
• In a separate bowl, whisk together the Mongolian sauce ingredients until smooth. Set aside.
• Heat oil in a large wok or frying pan over high heat. Add the onion and stir‑fry about 2 minutes. Add the beef, spreading the strips so they contact the pan; let them sear for about a minute, then flip and stir‑fry another minute until nicely colored. Add ginger and garlic and stir for 1–2 minutes until fragrant.
• Add the precooked noodles and pour in the Mongolian sauce. Stir‑fry until everything is well combined and the sauce becomes thick and glossy. Fold through the spring onions, then remove from heat.
• Divide into five 750ml meal‑prep containers, garnish with extra spring onion if desired, and enjoy.