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Clean recipe · delish.com

Mongolian Beef Ramen

In this easy recipe, we’re using instant noodles with flank steak and veggies spiked with ginger, soy sauce, sugar, garlic, and scallions.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
30 min
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Ingredients

  1. 3 packages instant ramen, flavor pack discarded
  2. 2 tbsp. vegetable oil
  3. 1 lb. sirloin steak, sliced against the grain
  4. 2 tbsp. cornstarch
  5. 1 tbsp. toasted sesame oil
  6. 3 cloves garlic, minced
  7. 1 tsp. minced ginger
  8. 1/2 c. reduced-sodium soy sauce
  9. 1/4 c. lightly packed brown sugar
  10. 1 c. low-sodium chicken (or beef) broth
  11. Pinch red pepper flakes
  12. 1 large head broccoli, cut into florets
  13. 1 carrot, peeled and cut into matchsticks
  14. 3 scallions, thinly sliced
  15. Toasted sesame seeds, for garnish

Instructions

  1. Cook ramen noodles according to package instructions. Drain and set aside.
  2. In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
  3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
  4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
  5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions.
  6. Garnish with toasted sesame seeds before serving.