Description
This Mongolian Beef Ramen recipe combines tender, thinly sliced flank steak coated in crispy cornstarch with vibrant bell peppers and savory ramen noodles. All tossed in a rich, thickened Mongolian-inspired sauce made with soy sauce, brown sugar, garlic, and chicken broth for a perfect balance of sweet and salty flavors. It’s a quick and satisfying stir-fry dish that brings the flavors of traditional Mongolian beef together with comforting ramen noodles for a delicious weeknight meal.
Ingredients
Units
Scale
Beef and Coating
- 1 1/2 pound flank steak
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
Vegetables and Noodles
- 1 green bell pepper (sliced into thin strips)
- 8 ounce ramen noodles (uncooked)
- 3 green onions (chopped)
Sauce
- 2 tablespoon sesame oil
- 3/4 cup soy sauce (low sodium)
- 2/3 cup brown sugar (packed)
- 1 1/4 cup chicken broth (low sodium, or no sodium added)
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Beef: Slice the flank steak into small thin pieces against the grain. Place the beef and cornstarch in a large ziplock bag, seal it, and shake well until each piece is evenly coated with cornstarch.
- Cook the Beef: Heat the vegetable oil in a nonstick skillet over medium-high heat. When hot, add the beef in 2-3 batches to avoid crowding the pan and sticking. Cook each batch until browned, about 2-3 minutes per batch. Remove cooked beef to a plate and discard the used oil from the skillet.
- Sauté the Bell Pepper: Add the sliced green bell pepper to the same skillet and sauté for 2-3 minutes until it becomes slightly soft. Remove from skillet and set aside.
- Make the Sauce: In the same skillet, add sesame oil, low sodium soy sauce, brown sugar, minced garlic, chicken broth, and red pepper flakes. Stir to combine and cook over medium heat until the sauce thickens and reduces by about 25%, approximately 10 minutes. Avoid reducing too much to ensure there is enough sauce for the noodles.
- Cook the Ramen Noodles: Meanwhile, cook the ramen noodles according to the package instructions, then drain thoroughly.
- Combine Ingredients: Return the browned beef and sautéed bell pepper back to the skillet with the sauce. Toss to coat the beef and peppers in the sauce evenly. Add the cooked ramen noodles to the skillet and toss everything together until well combined and heated through.
- Garnish and Serve: Top the finished dish with chopped green onions and serve immediately for a flavorful, comforting meal.
Notes
- Cutting the beef against the grain ensures tenderness.
- Do not overcrowd the skillet when browning the beef to get a nice sear and avoid steaming.
- Adjust the amount of vegetable oil as needed for frying beef batches.
- You can substitute chicken broth with beef broth for a deeper flavor.
- Use low sodium soy sauce to control sodium levels.
- Ramen noodles can be substituted with other egg noodles if desired.
- Keep an eye on the sauce while reducing so it doesn’t become too thick and dry.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
