Best Mongolian Beef Ramen
In this easy recipe, we’re using instant noodles with flank steak and veggies spiked with ginger, soy sauce, sugar, garlic, and scallions.
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 (or beef) 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
Created by: David
Saved by
David Morin
Aug 21, 2025
Instructions
- 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 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, minute then add soy sauce, brown sugar, and broth.
- Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, to minutes.
- Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 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.