Mongolian Beef Ramen
Directions
- 1Cook ramen noodles according to package instructions. Drain and set aside.
- 2In 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.
- 3Reduce heat to medium-low. Add sesame oil to skillet. Stir in garlic and cook until fragrant, 1 minute. Then add soy sauce, brown sugar and chicken broth. Bring to a simmer and let thicken, 3 to 5 minutes, then add broccoli and carrots.
- 4Cover the skillet with a lid and cook until tender, about 3-5 minutes. Return beef to skillet and stir until completely coated in sauce.
- 5Stir in cooked ramen noodles and green onions.
- 6Garnish with toasted sesame seeds.
Ingredients
- 1 lb sirloin steak
- 2 tbsp corn starch
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 garlic cloves
- 1 tsp ginger
- 0.5 c soy sauce
- 0.25 c brown sugar
- 1 c chicken broth
- 1 pinch red pepper flakes
- 1 large head broccoli
- 1 carrot
- 3 package instant ramen
- 3 green onions
- 0 sesame seeds
Equipment
large skillet
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