Print

Mongolian Beef Ramen

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting bowl of Mongolian Beef Ramen that elevates instant noodles with savory beef and fresh vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 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 cup reduced-sodium soy sauce
  • 1/4 cup lightly packed brown sugar
  • 1 cup 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 the ramen according to package instructions, then drain and set aside.
  2. In a large skillet, heat vegetable oil over medium-high heat. Toss the sliced steak with cornstarch, then sear in the skillet for about 2 minutes per side and transfer to a plate.
  3. Lower the heat and add toasted sesame oil. Stir in garlic and ginger, cooking until fragrant, about 1 minute.
  4. Add soy sauce, brown sugar, and broth; bring to a boil, then let simmer until thickened, about 3 to 5 minutes.
  5. Toss in broccoli and carrots, cover, and cook until tender, about 5 minutes.
  6. Return steak to the skillet, mix in the cooked ramen and scallions until everything is evenly coated.
  7. Garnish with toasted sesame seeds and serve warm.

Notes

This dish is best served immediately to maintain the texture of the noodles.

Nutrition

Find it online: https://dishlulu.com/mongolian-beef-ramen/