Savory 30-Minute Mongolian Beef Ramen That’ll Impress Everyone
An invigorating 30-Minute Mongolian Beef Ramen, featuring tender beef and flavorful sauce, perfect for busy weeknights.
Equipment
- Wok or large skillet
Ingredients
For the Beef
- 1 lb Flank steak Substitutions include skirt or strip steak.
- 2 tbsp Cornstarch Essential for a juicy outcome.
For the Sauce
- 2 tbsp Sesame oil Can substitute with canola or vegetable oil.
- 3 cloves Garlic Minced for flavor enhancement.
- 1 tsp Ginger Minced for added warmth.
- 0.5 cup Low sodium soy sauce Helps control saltiness.
- 0.5 cup Water Adjusts sauce consistency.
- 0.75 cup Brown sugar Use less for a less sweet flavor.
For the Noodles
- 10 oz Ramen noodles Use traditional ramen without seasoning packets.
For Garnish
- 2 Green onions Sliced for garnish.
Instructions
Preparation Steps
- Toss the flank steak in cornstarch and refrigerate for 10 minutes while heating oil in a wok or skillet.
- Heat oil in your skillet until hot but not smoking. Brown the beef in batches for 1-2 minutes per side, then drain on paper towels.
- Discard excess oil, keeping a bit in the pan. Add sesame oil, then sauté minced garlic and ginger for 1-2 minutes.
- Stir in low sodium soy sauce, water, and brown sugar, bringing to a simmer for 2-3 minutes until thickened.
- Return browned beef to the pan, tossing it in the sauce. Simmer for another 2-3 minutes until the sauce thickens.
- Incorporate ramen noodles into the pan, cooking for one more minute until heated through and serve hot, garnished with green onions.
Notes
For added spice, consider drizzling with Sriracha. Serve immediately for the best experience.