Mongolian Beef Ramen

By charlotteh371

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

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.