Mongolian Beef Ramen – Craving something savory? And quick? This Mongolian Beef Ramen Recipe. Is perfect for you. Combining tender sirloin steak, fresh veggies, and flavorful ramen. This dish is a weeknight winner. Ready in just 30 minutes. It’s sure to satisfy your taste buds.
The first time I made this Mongolian Beef Ramen. It was an instant hit. With my husband. And child. They couldn’t get enough of the tender beef, and crunchy vegetables. And the rich, savory sauce. That perfectly coats the ramen noodles. It’s now a regular on our dinner table. And I’m excited. To share it with you.
What makes this Mongolian Beef Ramen truly special?
This recipe is not only quick and easy. But it also offers. A delightful balance of flavors. And textures. The beef is tender and juicy. The vegetables are perfectly cooked. And the noodles are wonderfully slurpy. Plus, the combination of soy sauce, brown sugar, and ginger. Gives it an irresistible. Savory-sweet flavor.
What You Need To Make This Mongolian Beef Ramen Recipe?
Instant Ramen: These humble packets transform. Into a gourmet meal. By discarding the flavor pack. And using the noodles as a perfect base.
Vegetable Oil: Essential for achieving that perfect sear on the beef. Creating a delicious crust.
Sirloin Steak: When sliced against the grain. It remains tender and flavorful. Absorbing the sauce beautifully.
Cornstarch: This helps to coat the beef. And gives the sauce a nice thickness.
Toasted Sesame Oil: Adds a rich, nutty flavor. That is quintessential in Asian cuisine.
Garlic and Ginger: These aromatics infuse the dish with depth. And warmth. Making the sauce incredibly fragrant.
Reduced-Sodium Soy Sauce: Controls the saltiness. Ensuring the dish isn’t overly salty. But still packed with umami.
Brown Sugar: Balances the savory elements with a hint of sweetness. Creating a complex flavor profile.
Low-Sodium Chicken or Beef Broth: Adds richness to the sauce. Ensuring it’s not too salty. But still deeply flavorful.
Red Pepper Flakes: Just a pinch for a subtle kick of heat. Enhancing the overall flavor.
Broccoli and Carrot: These veggies add a nice crunch. And vibrant color to the dish.
Scallions: Provide a fresh, sharp contrast. To the savory sauce.
Toasted Sesame Seeds: A garnish that adds a slight crunch. And extra nutty flavor.
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Steps To Make Mongolian Beef Ramen:
Step 1: Prepare the Noodles: Cook the ramen noodles. According to the package instructions. Drain. And set aside.
Step 2: Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Toss the sirloin steak slices with cornstarch. Ensuring they are evenly coated. Add the beef to the skillet. And sear for about 2 minutes. On each side until browned. Transfer to a plate.
Step 3: Make the Sauce: Reduce the skillet’s heat to medium-low. Add the toasted sesame oil. Then stir in the minced garlic and ginger. Cook until fragrant. About 1 minute. Pour in the soy sauce, brown sugar, and broth. And bring the mixture to a boil. Reduce the heat. And let it simmer. Until the sauce thickens. About 3-5 minutes.
Step 4: Cook the Vegetables: Add the broccoli florets. And carrot matchsticks to the skillet. Cover with a lid. And cook until the vegetables are tender. About 5 minutes.
Step 5: Combine Everything: Return the seared beef to the skillet. Stirring until it’s well-coated with the sauce. Mix in the cooked ramen noodles and scallions.
Step 6: Serve: Garnish with toasted sesame seeds before serving. Enjoy hot!
Tip:
When preparing this Mongolian Beef Ramen. Make sure to slice the sirloin steak. Against the grain. This technique breaks down the muscle fibers. Making the beef much more tender. And easier to chew. Additionally, when searing the beef. Do not overcrowd the skillet. This allows the slices to brown properly. Locking in their juices. And adding a caramelized depth to the dish. For an extra layer of flavor. Lightly toast the sesame seeds. In a dry skillet before garnishing. This small step. Enhances their nuttiness. Giving your dish a richer taste. Lastly, if you prefer a bit more sauce. Feel free to increase the broth. And soy sauce slightly. Ensuring the noodles are well-coated. And flavorful.
Frequently Asked Questions:
Can I use another type of meat?
Absolutely! You can substitute sirloin steak. With chicken or pork. Just adjust the cooking time as needed.
Can I make this dish vegetarian?
Yes. Replace the beef with tofu or mushrooms. And use vegetable broth. Instead of chicken or beef broth.
How can I store leftovers?
Store any leftovers in an airtight container. In the refrigerator for up to 3 days. Reheat in a skillet over low heat. Adding a splash of broth if needed. To loosen the sauce.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mongolian Beef Ramen Recipe
Ingredients
- 3 packages instant ramen flavor pack discarded
- 2 tablespoons vegetable oil
- 1 pound sirloin steak sliced against the grain
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 3 cloves garlic minced
- 1 teaspoon 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 Noodles: Start by boiling the ramen noodles. According to the package instructions. Once done, drain them well. And set aside. This will ensure they’re ready to soak up. All the flavors later.
- Sear the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Toss the thinly sliced sirloin steak with cornstarch. Until well coated. Add the beef to the skillet. Make sure not to overcrowd it. Sear each piece until it’s nicely browned. About 2 minutes per side. Transfer the beef to a plate. And set aside.
- Build the Flavor Base: Lower the heat to medium-low. And add the toasted sesame oil to the same skillet. Stir in the minced garlic and ginger. Let them cook until they’re fragrant and golden. About 1 minute.
- Make the Sauce: Pour in the soy sauce, brown sugar, and broth. And add a pinch of red pepper flakes. For a bit of heat. Bring the mixture to a boil. Then reduce the heat. And let it simmer. Until the sauce thickens. And becomes glossy. About 3-5 minutes.
- Cook the Veggies: Add the broccoli florets. And carrot matchsticks to the skillet. Cover the skillet with a lid. Let the vegetables steam. And soften in the sauce for about 5 minutes. Stirring occasionally to ensure even cooking.
- Combine Everything: Return the seared beef to the skillet. Stirring to coat it thoroughly in the sauce. Add the cooked ramen noodles. And sliced scallions. Tossing everything together. Until well combined. And heated through.
- Garnish and Serve: Finish the dish by sprinkling toasted sesame seeds on top. Serve hot. Enjoying the savory blend of tender beef, crunchy vegetables, and flavorful noodles.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
