Mongolian Beef Ramen

Mongolian Beef Ramen

Class Recipes

Ingredients

  • 1 lb. sirloin streak, sliced against the grain
  • 2 tbsp. corn starch
  • 2 tbsp. vegetable oil
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 1 tsp. minced ginger
  • ½ c. soy sauce
  • ¼ c. brown sugar
  • 1 c. chicken broth
  • pinch red pepper flakes
  • 1 large head broccoli, cut into florets
  • 1 carrot, peeled and cut into matchsticks
  • 3 package instant ramen, flavor pack discarded
  • 3 green onions, thinly sliced
  • Toasted sesame seeds

Instructions

1. Cook ramen noodles according to package instructions. Drain and set aside.

2. In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch. Cook until crispy, about 2 minutes per side. Transfer to a plate.

3. 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 chicken broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.

4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.

5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

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