Mongolian Beef Ramen
Ramen noodles are a classic cheap and easy dinner when you just don’t have the energy. But, they can also be used as the ultimate dinner hack when you’re still looking for something easy, but with a special twist. Here, we’re using instant noodles in a Mongolian beef-inspired stir-fry. Flank steak is accompanied by veggies spiked with ginger, soy sauce, sugar, garlic, and scallions in this noodle skillet for an easy dinner that tastes a little extra special.
Ingredients :
- 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 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
Directions :
- 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 scallions.
- Garnish with toasted sesame seeds before serving.
