My Favorite Mongolian Beef Ramen Recipe
Prep Time:
20m
Cook Time:
15m
Servings:
2
Total Cost:
$12.00
Cost per Serving:
$6.00
Scale Recipe
Servings:
2
Cooking Timers
Ingredients 📝 Shopping List
0 of 16 ingredients checked
Instructions
- In a medium bowl, combine the thinly sliced steak with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss to coat evenly. Let it marinate for at least 15 minutes.
- While the steak is marinating, prepare the sauce. In a small bowl, whisk together 1/2 cup soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned. Remove the steak from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the prepared sauce and bring to a simmer, stirring constantly. Cook for 1-2 minutes until the sauce thickens slightly.
- Return the seared steak to the skillet and toss to coat with the sauce. Cook for another minute until the steak is heated through.
- Meanwhile, cook the ramen noodles according to package directions, but do not add the seasoning packets. Drain the noodles.
- Add the cooked ramen noodles and beef broth to the skillet with the Mongolian beef. Toss to combine and heat through for about 1-2 minutes, allowing the noodles to absorb some of the sauce.
- Serve the Mongolian Beef Ramen immediately, garnished with sliced green onions and toasted sesame seeds.
Tips & Notes
For a spicier kick, add more red pepper flakes. Ensure your steak is thinly sliced for best results. Don't overcrowd the pan when searing the steak to get a good sear.