Mongolian Beef Ramen
Mongolian Beef Ramen is tender flank steak tossed in a glossy sweet savory sauce with ramen noodles that soak up every drop. Bold flavor, simple ingredients, and better than takeout any night of the week.
Servings: 6
Calories: 590kcal
Equipment
Ingredients
- 1½ pound flank steak
- ¼ cup cornstarch
- ¼ cup vegetable oil
- 1 green bell pepper sliced into thin strips
- 8 ounce ramen noodles uncooked
- 3 green onions chopped
For Sauce
- 2 tablespoon sesame oil
- ¾ cup soy sauce low sodium
- ⅔ cup brown sugar packed
- 1¼ cup chicken broth low sodium, or no sodium added
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
Instructions
- Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
- Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
- In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
- In the meantime cook the ramen noodles according to package instructions.
- Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.
Video
Notes
- Slice the beef thin and against the grain. This keeps it tender and quick cooking.
- Don’t skip the cornstarch. It helps the sauce cling and gives the beef that silky finish.
- Cook the beef in batches so it browns instead of steams.
- Let the sauce reduce until glossy but not overly thick. It should coat the noodles without turning sticky.
- Use low sodium soy sauce and low sodium broth to keep the salt balanced.
- Cook the ramen just until tender. It will continue to absorb sauce once tossed together.
- Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
Nutrition
Serving: 1serving | Calories: 590kcal | Carbohydrates: 57g | Protein: 33g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 2003mg | Potassium: 702mg | Fiber: 2g | Sugar: 25g | Vitamin A: 163IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 4mg
