Mongolian Beef Ramen
Recipe: https://recipestripper.com/recipes/c7a30f53-e4c5-4098-ad84-6607c0d98128
Original source: https://www.delish.com/cooking/recipe-ideas/a51085/best-mongolian-beef-ramen-recipe/

In this easy recipe, we’re using instant noodles with flank steak and veggies spiked with ginger, soy sauce, sugar, garlic, and scallions.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT30M

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