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Pretli's Green Acre Farm

Mongolian Beef Ramen
/Mongolian beef is a popular American-Chinese takeout dish often made with thin slices of flank steak,Mongolian Beef Ramen
Mongolian beef is a popular American-Chinese takeout dish often made with thin slices of flank steak, accompanied by veggies, spiked with ginger, soy sauce, sugar, garlic, and scallions. Here, I obviously took many liberties adapting the original stir-fry steak dish into a meatball and ramen skillet.
One thing I kept the same: cornstarch. It makes the meat crispy and caramelized on the outside, and it helps thicken the sauce, giving it a velvety texture. If you don't have any on hand (or you forgot to pick some up), feel free to skip it. But make sure to use it next time! (Rest assured, there will be a next time!)
If you've made this recipe, be sure to drop us a comment down below and let us know how you liked it!
/Trying to cut back on carbs? Make our Mongolian beef lettuce cups instead. /
Editor's Note: /The introduction and photo for this recipe were updated on January 14, 2022. /

#MongolianBeefLettuceCups

YIELDS: 4 serving(s)
TOTAL TIME: 30 mins
PREP TIME: 10 mins
Ingredients:
3 packages instant ramen, flavor pack discarded
2 tbsp. vegetable oil
1 lb. sirloin steak, sliced against the grain
2 tbsp. cornstarch
1 tbsp. toasted sesame oil
3 cloves garlic, minced
1 tsp. minced ginger
1/2 c. reduced-sodium soy sauce
1/4 c. lightly packed brown sugar
1 c. low-sodium chicken (or beef) broth
Pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 scallions, thinly sliced
Toasted sesame seeds, for garnish
See All Nutritional Information

Directions:
Step 1
Cook ramen noodles according to package instructions. Drain and set aside.
Step 2
In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
Step 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 broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
Step 4
Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Step 5
Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions.
Step 6
Garnish with toasted sesame seeds before serving. ...read more

_*Mongolian Beef Ramen*_ /Mongolian beef is a popular American-Chinese takeout dish often made with thin slices of flank steak, accompanied by veggies, spiked with ginger, soy sauce, sugar, garlic, and scallions. Here, I obviously took many liberties adapting the original stir-fry steak dish into a meatball and ramen skillet./ One thing I kept the same: /cornstarch. It makes the meat crispy and caramelized on the outside, and it helps thicken the sauce, giving it a velvety texture. If you don't have any on hand (or you forgot to pick some up), feel free to skip it. But make sure to use it next time! (Rest assured, there will be a next time!)/ /If you've made this recipe, be sure to drop us a comment down below and let us know how you liked it!/ /Trying to cut back on carbs? Make our Mongolian beef lettuce cups instead. / Editor's Note: /The introduction and photo for this recipe were updated on January 14, 2022. / #MongolianBeefLettuceCups YIELDS: 4 serving(s) TOTAL TIME: 30 mins PREP TIME: 10 mins Ingredients: 3 packages instant ramen, flavor pack discarded 2 tbsp. vegetable oil 1 lb. sirloin steak, sliced against the grain 2 tbsp. cornstarch 1 tbsp. toasted sesame oil 3 cloves garlic, minced 1 tsp. minced ginger 1/2 c. reduced-sodium soy sauce 1/4 c. lightly packed brown sugar 1 c. low-sodium chicken (or beef) broth Pinch red pepper flakes 1 large head broccoli, cut into florets 1 carrot, peeled and cut into matchsticks 3 scallions, thinly sliced Toasted sesame seeds, for garnish See All Nutritional Information Directions: Step 1 Cook ramen noodles according to package instructions. Drain and set aside. Step 2 In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate. Step 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 broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes. Step 4 Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes. Step 5 Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions. Step 6 Garnish with toasted sesame seeds before serving.

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