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
- 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.