Mongolian Beef Ramen

By Peggie

This Mongolian beef is unbelievable, tender, juicy pieces of steak, Ramen pasta and bell pepper slices combine here for some amazing flavors. Easy to make and it tastes awesome!

Ingredients

• 1 pound sirloin streak, sliced against the grain
• 2 tablespoons corn starch
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 cup chicken broth
• Pinch red pepper flakes
• 1 large head broccoli, cut into florets
• 1 carrot, peeled and cut into matchsticks
• 3 package instant ramen, flavor pack discarded
• 3 green onions, thinly sliced
• Toasted sesame seeds

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

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

In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch. Cook until crispy, about 2 minutes per side. Transfer to a plate.

Reduce heat to medium-low. Add sesame oil to skillet. Stir in garlic and cook until fragrant, 1 minute.

Then add soy sauce, brown sugar and chicken broth. Bring to a simmer and let thicken, 3 to 5 minutes, then add broccoli and carrots. Cover the skillet with a lid and cook until tender, about 3-5 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.