Mongolian Beef Ramen

Mongolian Beef Ramen
Mongolian Beef Ramen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. sirloin streak, sliced against the grain

  • 2

    tbsp. corn starch

  • 2

    tbsp. vegetable oil

  • 1

    tbsp. sesame oil

  • 3

    garlic cloves, minced

  • 1

    tsp. minced ginger

  • 1/2

    c. soy sauce

  • 1/4

    c. brown sugar

  • 1

    c. 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

Directions

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.

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