Sweetened with lightly caramelised onions and full of deep umami flavour, we’ve made this classic Chinese takeaway dish weeknight-doable by using mince and serving with delightfully chewy Hokkien noodles for a quick-cook stir-fry.
Crush garlic and finely grate ginger. Cut onion into eighths. 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 vegetable oil in a frypan 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 2 minutes 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, sesame oil, 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.