Name: Mongolian Beef Stir-Fry with Ramen Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak (thinly sliced against the grain); 1/4 cup cornstarch; 2 tablespoons vegetable oil; 2 packs ramen noodles (discard seasoning); 1/4 cup low-sodium soy sauce; 1/4 cup hoisin sauce; 2 tablespoons brown sugar; 1 tablespoon garlic (minced); 1 tablespoon fresh ginger (grated); 1/2 teaspoon red pepper flakes (optional); 1/3 cup water; 1 cup shredded carrots; 1 red bell pepper (thinly sliced); 4 green onions (sliced); Sesame seeds for garnish (optional)

Jump to Recipe·Print Recipe

If you’re looking to shake up your weeknight dinner routine with bold flavors, sizzling textures, and minimal fuss, the Mongolian Beef Stir-Fry with Ramen Recipe is going to steal your heart—and likely make you the most popular cook in your household. This dish beautifully marries succulent strips of seared beef with a garlicky, gingery sauce, heaps of vibrant veggies, and springy ramen noodles. Whether you’re a stir-fry aficionado or just craving a takeout-style meal at home, you’ll love how quickly everything comes together in one pan. In just 30 minutes, you’ll be serving up pure, noodle-slurping happiness.

Mongolian Beef Stir-Fry with Ramen Recipe - Recipe Image

Ingredients You’ll Need

There’s something wonderful about how a handful of straightforward ingredients—each chosen with care—can create restaurant-worthy flavor at home. Every item here plays a crucial role in bringing the Mongolian Beef Stir-Fry with Ramen Recipe to life, from the deep umami punch of the sauces to the crunch of fresh veggies.

Flank steak (1 lb, thinly sliced against the grain): Ensures melt-in-your-mouth tender bites and soaks up all that glorious sauce.
Cornstarch (1/4 cup): Gives the beef a light, crispy coating and thickens the stir-fry sauce perfectly.
Vegetable oil (2 tablespoons): High smoke point makes it the best for searing beef and keeping the veggies vibrant.
Ramen noodles (2 packs, discard seasoning): These classic noodles soak up flavors and deliver that irresistible chew.
Low-sodium soy sauce (1/4 cup): Adds deep, salty-savory notes without overpowering the other flavors.
Hoisin sauce (1/4 cup): Sweet, tangy, and aromatic—this is the backbone of your Mongolian-inspired sauce.
Brown sugar (2 tablespoons): Balances out the saltiness with just the right touch of sweetness.
Garlic, minced (1 tablespoon): Lends a fragrant, punchy backbone to the sauce.
Fresh ginger, grated (1 tablespoon): Adds brightness and zing; don’t skip it!
Red pepper flakes (1/2 teaspoon, optional): Brings subtle heat; you can easily dial this up or down.
Water (1/3 cup): Helps meld and balance the richness of the sauce.
Shredded carrots (1 cup): These sweet, colorful shreds offer crunch and sweetness.
Red bell pepper, thinly sliced (1): A pop of color and juicy flavor in every bite.
Green onions, sliced (4): Sprinkle over the finished dish for fresh, sharp flavor and vivid color.
Sesame seeds for garnish (optional): Delicate crunch and pretty presentation.

How to Make Mongolian Beef Stir-Fry with Ramen Recipe

Step 1: Coat the Steak

Grab your thinly sliced flank steak and tumble it into a bowl with the cornstarch, tossing until each piece is evenly coated. This quick dusting is the secret to creating those irresistibly crispy edges on the beef once it hits the pan. Let it rest for a few minutes as you set up your other elements—it helps the coating adhere beautifully.

Step 2: Prepare the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, garlic, grated ginger, red pepper flakes (if using), and water. This aromatic mixture transforms into the glossy, craveable sauce that will coat every noodle and morsel of beef. Give it a good whisk so everything is well combined and ready to go when you need it.

Step 3: Cook the Ramen Noodles

Bring a pot of water to a boil and cook the ramen noodles according to the package instructions—but skip the seasoning packets. Drain the noodles and set aside. They’ll finish cooking in the stir-fry, soaking up every drop of that luscious sauce.

Step 4: Sear the Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the beef in a single layer (work in batches if needed). Sear for about 1–2 minutes per side until the slices are deeply browned and a little crispy. Remove the beef and set aside—it won’t take long, so don’t wander away!

Step 5: Stir-Fry the Veggies

In the same skillet, toss in the shredded carrots and red bell pepper. Stir-fry for 2–3 minutes until they’re just starting to soften and their vibrant colors pop. You want them with a bit of bite, not fully limp.

Step 6: Finish the Mongolian Beef Stir-Fry with Ramen Recipe

Return the cooked beef to your pan of veggies and pour in that glorious sauce. Toss everything together with the cooked ramen noodles, allowing the sauce to coat every curl and crevice. Stir-fry until the noodles are glossy, the beef is heated through, and the flavors have melded perfectly. Top with green onions and sesame seeds for a final burst of freshness and crunch. Call the hungry crowd—it’s time to eat!

How to Serve Mongolian Beef Stir-Fry with Ramen Recipe

Garnishes

Scatter extra sliced green onions over each bowl along with a sprinkle of sesame seeds. These bright little touches bring a fresh crunch and a pop of color to your Mongolian Beef Stir-Fry with Ramen Recipe, making it look as incredible as it tastes.

Side Dishes

This dish is a showstopper all on its own, but if you’re in the mood to round out your meal, an easy cucumber salad, steamed broccoli, or a simple miso soup all pair beautifully. Want something extra refreshing? Try a quick Asian slaw with a light sesame dressing to balance the savory richness.

Creative Ways to Present

For a fun, crowd-pleasing presentation, serve the Mongolian Beef Stir-Fry with Ramen Recipe in shallow bowls with chopsticks. You can also bundle the noodles and beef into crisp lettuce cups for a playful, handheld appetizer, or plate it family-style on a big platter with a scattering of extra veggies and herbs for a communal feast.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days. The sauce actually gets even more flavorful after a night in the fridge, making for a fantastic next-day lunch.

Freezing

You can freeze Mongolian Beef Stir-Fry with Ramen Recipe in individual portions for easy future meals. Let everything cool completely, then pack into freezer-safe containers or zip-top bags. It keeps well for up to 2 months. Just note—the noodles may be a bit softer after thawing, but the savory goodness remains.

Reheating

Reheat your leftovers gently on the stovetop or in the microwave with a splash of water or a drizzle of soy sauce to help loosen everything up. Stir well as you heat to avoid any clumped noodles, and enjoy as good as new!

FAQs

Can I substitute chicken or tofu for the beef?

Absolutely! Thinly sliced chicken breast or pressed, cubed tofu are both delicious in the Mongolian Beef Stir-Fry with Ramen Recipe. You may want to adjust cooking times slightly to make sure your protein stays juicy and tender.

Is there a way to make this dish spicier?

Definitely. Simply increase the amount of red pepper flakes, or stir in a bit of sriracha or chili garlic sauce at the end of cooking for a bigger kick. You can also serve extra hot sauce on the side for spice lovers.

What type Main Course

Regular instant ramen noodles (without the seasoning) work perfectly for this recipe. If you prefer gourmet fresh or frozen ramen, feel free to swap those in for an extra pillowy texture.

Can I prep any components ahead of time?

Yes—slice your beef, prep the veggies, and even whisk the sauce up to a day ahead. Store everything separately in the fridge so your stir-fry comes together in minutes when it’s time to cook.

How do I keep beef tender in the stir-fry?

The key is slicing against the grain and not overcooking the meat. The cornstarch coating helps too, creating a barrier that keeps the beef moist while getting those tasty crispy edges. Quick, hot cooking is best!

Final Thoughts

So, there you have it: a sensational Mongolian Beef Stir-Fry with Ramen Recipe that’s just begging to become your next weeknight favorite. Every step is unfussy but delivers huge flavor, and once you try it, you might find yourself craving this homemade classic again and again. Don’t wait—grab your chopsticks and dig in!

Mongolian Beef Stir-Fry with Ramen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the delectable flavors of this Mongolian Beef Stir-Fry with Ramen recipe. Tender slices of flank steak are coated in a savory sauce and combined with colorful vegetables, all served over a bed of comforting ramen noodles.

Ingredients

Scale

For the Beef:

1 lb flank steak (thinly sliced against the grain)
1/4 cup cornstarch
2 tablespoons vegetable oil

For the Stir-Fry:

2 packs ramen noodles (discard seasoning)
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons brown sugar
1 tablespoon garlic (minced)
1 tablespoon fresh ginger (grated)
1/2 teaspoon red pepper flakes (optional)
1/3 cup water
1 cup shredded carrots
1 red bell pepper (thinly sliced)
4 green onions (sliced)
Sesame seeds for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beef: Toss the sliced flank steak with cornstarch until coated. Set aside.
Make the Sauce: Whisk together soy sauce, hoisin sauce, brown sugar, garlic, ginger, red pepper flakes, and water.
Cook the Noodles: Cook ramen noodles, then drain and set aside.
Stir-Fry: Brown the beef in a skillet, then cook carrots and bell pepper. Add beef back, pour in the sauce, and combine. Toss in noodles and heat through.
Finish and Serve: Garnish with green onions and sesame seeds before serving hot.