Mongolian Beef Ramen

Mongolian Beef Ramen

from delish.com
10 min

Saying it's an upgrade doesn't give this dish justice. It's SO. FLIPPING. GOOD.

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

Directions

  1. 1

    Cook ramen noodles according to package instructions. Drain and set aside.

  2. 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. 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. 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. 5

    Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions. 

  6. 6

    Garnish with toasted sesame seeds before serving.