Take a trip to the far east with this Mongolian Noodles recipe from Pete Cooks
| 3rd June 2020
Meet Pete, the Cheshire-based chef with a passion for bringing restaurant quality, fine dining to the comfort of people’s homes.
Pete began his career hosting in luxury French chalets before moving to Berlin to work as a private chef for an entrepreneur who requested that he ‘never cooked the same thing twice’. Quite the challenge but one that Pete credits for giving him the inspiration and skill set to deliver the diverse menus he does today.
It was this role that afforded him the opportunity to travel the world, learn about different cultures and cuisines and develop recipes to test on his extremely discerning client – many of which still feature as regular favourites today.
After noticing a gap in the market and an opportunity to tackle misconceptions around private dining being overly formal and unaffordable, Pete returned to the UK to launch Pete Cooks.
He offers dinner parties, weekly delivered meal preparation, personal chef services, event catering, cookery lessons and team building experiences.
Ingredients
- 1 tbsp Olive oil
- 2 Garlic Cloves thinly diced
- 1 Thumb Ginger Grated
- 1/2 Chilli thinly sliced
- 50g Dark brown sugar
- 100ml Soy sauce
- 50ml water
- 1 Tbsp Rice wine vinegar/ Mirin
- 400g sirloin steak (remove from fridge 20 minutes before)
- 3 Shallots / 1 red onion
- 1 pepper (any colour is fine)
- 200g tender-stem broccoli
- Jasmine rice / noodles
- Chopped spring onion, chillis and coriander (optional)
Method
- In a small saucepan on a medium heat add the oil followed by the diced garlic, chilli and grated ginger making sure to keep stirring so it doesn't burn or stick to the bottom of the pan. Cook for two minutes until fragrant.
- Next add the sugar and stir throughly, until you have a nice caramel consistency. Once the sugar has melted through add the soy sauce, the water and vinegar and bring to the boil.
- Once boiling, bring the heat down low and leave to slowly cook until needed later on.
- Wrap the steaks tightly in cling film and with the back of your hand or a mallet bash the steak so it is about 2cm thick and remove and fatty bits.
- Going against the grain very thinly slice the steak and place to the side.
- Thinly slice the shallots or onion along with the pepper. The tender-stem you can slice lengthways, place all the veggies to the side.
- Ideally using a wok, bring the pan to a high heat, season the steak with salt and pepper, add a little oil and fry the steak off first (you don’t want to overcrowd the pan or move it around too much as you want to try and get some colour on the steak so you may want to do this in two batches) once cooked remove to the side.
- Next add the shallots, peppers and broccoli to the wok, cook on a high heat for two minutes mixing as you go.
- Add the beef back to the pan and mix through
- Finally add the sauce to the steak and veggies and mix through.
- Serve with Jasmine Rice or mix through some noodles.
- Top with chopped spring onion, chillis and coriander (optional)
Top Tip: For a vegetarian option just remove the steak and add any veggies you fancy.
For more recipes and to make a booking simply head to www.petecooks.com and be sure to follow Pete Cooks on Instagram @pete__cooks