Mongolian Beef Ramen
- 3 package 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 c. soy sauce
- 1/4 c. lightly packed brown sugar
- 1 c. chicken (or beef) broth
- pinch red pepper flakes
- 1 large head broccoli, cut into florets
- 1 carrot, peeled and cut into matchsticks
- 3 green onions, thinly sliced
- Toasted sesame seeds,
Cook ramen noodles according to package instructions. Drain and set aside.
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.
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.
Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.