Mongolian Beef Ramen Noodles

Ingredients 📝 Shopping List

• 1 lb flank steak, thinly sliced ➕
• 1 tbsp cornstarch ➕
• 1 tbsp soy sauce ➕
• 1 tbsp sesame oil ➕
• 1 tbsp vegetable oil ➕
• 1 cup beef broth ➕
• 1/4 cup soy sauce ➕
• 1/4 cup brown sugar ➕
• 2 tbsp oyster sauce ➕
• 1 tbsp rice vinegar ➕
• 1 tsp minced garlic ➕
• 1 tsp minced ginger ➕
• 2 packages ramen noodles, seasoning packets discarded ➕
• 1/2 cup sliced green onions ➕
• 1/4 cup sesame seeds ➕

Instructions

1. In a bowl, toss the flank steak with cornstarch, 1 tbsp soy sauce, and sesame oil. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the steak and cook until browned, about 2-3 minutes per side. Remove steak from skillet and set aside.
4. In the same skillet, combine beef broth, 1/4 cup soy sauce, brown sugar, oyster sauce, rice vinegar, garlic, and ginger. Bring to a simmer and cook for 2-3 minutes, stirring until the sugar is dissolved and the sauce has thickened slightly.
5. Return the steak to the skillet and toss to coat with the sauce.
6. Cook the ramen noodles according to package directions, omitting the seasoning packets. Drain well.
7. Add the cooked ramen noodles to the skillet with the Mongolian beef and sauce. Toss to combine.
8. Serve immediately, garnished with green onions and sesame seeds.

Tips & Notes

For a spicier dish, add a pinch of red pepper flakes to the sauce. You can also add vegetables like broccoli florets or bell peppers to the stir-fry.

Source

View Original Recipe