Description
Savory 30-Minute Mongolian Beef Ramen That’s Oh-So Easy!
Ingredients
Scale
- 1 pound Flank Steak
- 1 tablespoon Cornstarch
- 2 tablespoons Sesame Oil
- 1 cup Canola or Vegetable Oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- ½ cup Low Sodium Soy Sauce
- ½ cup Water
- ¾ cup Brown Sugar
- 10 ounces Dry Ramen Noodles
- ¼ cup Sliced Green Onions
Instructions
- Toss the flank steak in cornstarch and refrigerate for about 10 minutes to tenderize.
- In a large wok or pan, heat around 1 cup of canola or vegetable oil until hot but not smoking.
- Brown the beef in batches for 1-2 minutes on each side, then remove and drain on paper towels.
- Pour out excess oil, leaving about a tablespoon in the pan. Reheat and add sesame oil, garlic, and ginger; sauté until fragrant.
- Stir in the soy sauce, water, and brown sugar. Simmer for 2-3 minutes.
- While the sauce simmers, cook the ramen noodles according to package directions.
- Add cooked beef back to the sauce and simmer until thickened.
- Mix in the ramen noodles and cook for an additional minute, garnish with sliced green onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Mongolian Beef Ramen, Quick Ramen, Beef Noodles