Description
This Mongolian Beef Ramen. Is a delightful fusion of flavors. And textures. Making it a perfect weeknight dinner. The tender sirloin steak. Seared to perfection. Pairs beautifully with the crisp broccoli. And sweet carrot matchsticks. The sauce. A harmonious blend of soy sauce, brown sugar, garlic, and ginger. Coats the ramen noodles wonderfully. Creating a savory, slightly sweet dish. That is comforting. And satisfying. Garnished with toasted sesame seeds. And fresh scallions. This dish not only tastes amazing. But looks incredibly appetizing. It’s a meal. That’s sure to become. A family favorite!
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 theyβre 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 itβs 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 theyβre 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
To make this Mongolian Beef Ramen gluten-free. You can easily substitute a few ingredients. Use gluten-free ramen noodles. Or rice noodles. In place of regular instant ramen. For the soy sauce. Opt for a gluten-free variety like tamari. Ensure that the cornstarch. And all other ingredients. Are certified gluten-free. As cross-contamination can occur during processing. With these simple swaps. You can enjoy this delicious. And comforting dish. Without any gluten concerns. The taste. And texture. Will remain just as delightful. Making it a perfect meal. For those following a gluten-free diet.
- Prep Time: 10 mins
- Cook Time: 30 mins
