Mongolian Beef Ramen

Mongolian beef is an American-Chinese takeout dish often made with thin slices of flank steak, accompanied by veggies, seasoned with ginger, soy sauce, sugar, garlic, and scallions.

Mongolian Beef Ramen

Don't skip the cornstarch! It makes the meat crispy and caramelized on the outside, and it helps thicken the sauce.
Course Main Course
Cuisine Chinese
Servings 6


  • 6 packages instant ramen, flavor pack discarded
  • 2 tbsp vegetable oil
  • 2 lbs top beef roast, cut into thin slices
  • 4 tbsp cornstarch
  • 2 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 2/3 cup soy sauce
  • 1/3 cup lightly packed brown sugar
  • 1 cup beef broth
  • Pinch red pepper flakes
  • Frozen, mixed stir fry vegetables
  • 3 scallions, thinly sliced


  • Cook ramen noodles according to package instructions. Drain, rinse with cold water 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 4 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, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
  • Add frozen veggies and beef back to skillet, Cover and cook until the vegetables are tender, about 10 minutes.
  • Serve over ramen with extra sauce. Toss to coat everything. Garnish with scallions.

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