Mongolian Beef Ramen

  • YIELDS:4
  • PREP TIME:0 HOURS 10 MINS
  • COOK TIME:0 HOURS 20 MINS
  • TOTAL TIME:0 HOURS 30 MINS
  • 3 packages instant ramen, flavor pack discarded
  • 2 tbsp. vegetable oil
  • 1 lb. sirloin steak, sliced against the grain
  • 2 tbsp. cornstarch
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 1 tsp. minced ginger
  • 1/2 cup soy sauce
  • 1/4 cup lightly packed brown sugar
  • 1 cup chicken (or beef) broth
  • pinch of red pepper flakes
  • 1 large head of broccoli, cut into florets
  • 1 carrot, peeled and cut into matchsticks
  • 3 green onions, thinly sliced
  • toasted sesame seeds, for garnish
  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 green onions. Garnish with toasted sesame seeds.