We're sizzling over here – even without a cast-iron plate! The top menu item from your Chinese takeaway gets a home-spun update with quick-cook mince and pan-caramelised onions. Toss in some delightfully chewy Hokkien noodles and the crunch of green beans and you've cracked the classic with DIY style.
Peel and crush garlic and finely grate ginger. Cut onion into thin wedges. Trim and cut beans into thirds. Cut spring onions into 5cm lengths.
Place noodles in a heatproof bowl and cover with boiling water. Stand for 3 minutes, then drain and set aside. Meanwhile, continue with step 3.
Heat sesame oil in a frypan or wok over medium-high heat. Add onion and cook, stirring, for 2–3 minutes or until softened and golden. Add ginger, garlic and most of the spring onion (reserving some green tops to serve) and cook for 30 seconds or until fragrant. Add beans and cook, tossing pan, for 2 minutes or until almost tender.
Add beef mince to pan and cook, breaking up mince with a wooden spoon, for 7 minutes or until caramelised.
Place soy sauce, brown sugar, oyster sauce and mirin in a jug and stir to combine. Add sauce and noodles to pan and cook, stirring occasionally, for 2–3 minutes or until sauce has thickened slightly and noodles are well coated.
Divide Mongolian stir-fry between bowls and top with reserved green spring onions to serve.