Mongolian Beef Ramen Recipe
Introduction
Mongolian Beef Ramen brings together tender slices of sirloin and flavorful vegetables in a savory, sweet sauce, all tossed with comforting ramen noodles. This dish is a quick and satisfying meal perfect for busy weeknights or when you’re craving something deliciously different.
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 cup reduced-sodium soy sauce
- 1/4 cup lightly packed brown sugar
- 1 cup 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
Instructions
- Step 1: Cook ramen noodles according to package instructions. Drain and set aside.
- Step 2: In a large skillet over medium-high heat, heat vegetable oil. Toss sliced beef with cornstarch until coated. Add beef to skillet and sear about 2 minutes per side until browned. Transfer beef to a plate.
- Step 3: Reduce heat to medium-low. Add toasted sesame oil to the skillet, then stir in garlic and ginger. Cook until fragrant, about 1 minute. Add soy sauce, brown sugar, and broth. Bring to a boil, then reduce heat and simmer until sauce thickens, about 3 to 5 minutes.
- Step 4: Add broccoli florets and carrot matchsticks to the skillet. Cover with a tight-fitting lid and cook until vegetables are tender, about 5 minutes.
- Step 5: Return the cooked beef to the skillet and stir until fully coated in the sauce. Stir in the cooked ramen noodles and sliced scallions.
- Step 6: Garnish with toasted sesame seeds before serving for a delightful crunch and extra flavor.
Tips & Variations
- For extra heat, add more red pepper flakes or a drizzle of sriracha sauce.
- Swap sirloin steak for flank steak or thinly sliced chicken breast for a different protein.
- Add snap peas or bell peppers for more color and crunch.
- Use fresh ramen noodles if available for a chewier texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if needed. Avoid microwaving to prevent the noodles from becoming mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of beef?
Yes, flank steak, ribeye, or even ground beef can be substituted. Just adjust cooking time accordingly to avoid overcooking.
How can I make this dish vegetarian?
Replace the beef with firm tofu or tempeh and use vegetable broth instead of chicken or beef broth. Add extra vegetables to keep it hearty.
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Mongolian Beef Ramen Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Mongolian Beef Ramen recipe combines tender, cornstarch-coated sirloin steak with savory, sweet soy-based sauce, fresh crunchy vegetables, and classic instant ramen noodles for a quick, flavorful weeknight dinner. The homemade sauce is thickened to coat the beef and veggies perfectly, creating an irresistible dish garnished with toasted sesame seeds and scallions.
Ingredients
Noodles
- 3 packages instant ramen, flavor pack discarded
Beef
- 1 lb. sirloin steak, sliced against the grain
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1 tbsp. toasted sesame oil
Sauce & Vegetables
- 3 cloves garlic, minced
- 1 tsp. minced ginger
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup lightly packed brown sugar
- 1 cup 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
Instructions
- Cook the Ramen: Prepare the ramen noodles according to the package instructions without adding the flavor packets. Once cooked, drain well and set aside to prevent sogginess and retain their texture.
- Sear the Beef: Toss the sliced sirloin with cornstarch to create a light coating. Heat vegetable oil in a large skillet over medium-high heat, then add the beef. Cook for about 2 minutes per side until nicely seared. Remove beef from the skillet and set aside to keep warm.
- Make the Sauce: Reduce the skillet heat to medium-low and add toasted sesame oil. Stir in minced garlic and ginger, cooking for approximately 1 minute until fragrant. Pour in the reduced-sodium soy sauce, brown sugar, and low-sodium broth along with a pinch of red pepper flakes. Bring to a boil, then lower heat and simmer for 3 to 5 minutes until the sauce thickens.
- Cook the Vegetables: Add the broccoli florets and carrot matchsticks to the skillet. Cover with a tight-fitting lid and cook for about 5 minutes until the vegetables become tender but still crisp, preserving their vibrant color and nutrients.
- Combine Beef and Noodles: Return the seared beef to the skillet, stirring well to coat all pieces in the thickened sauce. Then add the cooked ramen noodles and sliced scallions, tossing everything together to thoroughly combine and heat through.
- Garnish and Serve: Sprinkle toasted sesame seeds over the top for a nutty crunch and added flavor. Serve immediately while hot for a satisfying and balanced meal.
Notes
- Use sirloin or any other tender cut for best results; slicing against the grain ensures tenderness.
- Adjust brown sugar quantity for desired sweetness level.
- For a spicier kick, increase the red pepper flakes or add fresh chili slices.
- Vegetables can be varied or added according to preference, such as bell peppers or snap peas.
- Use low-sodium soy sauce and broth to control saltiness.
- Can be served with a fried egg on top for added protein and richness.
- To keep noodles from overcooking, avoid adding them too early into the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Mongolian Beef, Ramen, Asian Noodles, Stir-Fry, Beef Ramen, Quick Dinner, Weeknight Meal, Easy Recipe
