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)
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.
Notes
- You can use rice noodles or lo mein instead of ramen.
- For extra veggies, add snap peas, broccoli, or baby spinach.
- Flank steak can be substituted with chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 75 mg
