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Mongolian Beef Stir Fry with Ramen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir Fry
  • Cuisine: Asian-Inspired

Description

This Mongolian Beef Stir Fry with Ramen is a flavorful and quick Asian-inspired dish featuring tender, crispy flank steak coated in a savory-sweet sauce, combined with chewy ramen noodles and vibrant green onions. Perfect for an easy weeknight dinner, it delivers a satisfying balance of protein and carbs with a hint of spice and robust garlicky-ginger notes.

Ingredients

Beef and Coating

  • 1 pound flank steak, thinly sliced against the grain
  • 1/4 cup cornstarch

Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 1 tablespoon hoisin sauce (optional)

Stir Fry

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 packs ramen noodles (discard seasoning packets)
  • 1/2 cup green onions, sliced
  • 1 teaspoon sesame oil
  • 1 teaspoon red pepper flakes (optional)
  • Sesame seeds for garnish

Instructions

  1. Prepare the Beef: In a large bowl, toss the thinly sliced flank steak with cornstarch until all the slices are evenly coated. Let the beef sit for 10 minutes to ensure the coating adheres well, which helps achieve a crispy texture when cooked.
  2. Make the Sauce and Cook Noodles: While the beef rests, whisk together low-sodium soy sauce, brown sugar, water, and optional hoisin sauce in a small bowl to create the savory sauce. Cook the ramen noodles according to the package instructions, omitting the seasoning packets. Drain and set the noodles aside.
  3. Sear the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated steak slices in a single layer, working in batches if necessary to avoid overcrowding. Sear each side for 1 to 2 minutes until the beef is browned and crispy. Remove the cooked beef and set it aside.
  4. Sauté Aromatics: Reduce the heat to medium and add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
  5. Simmer Sauce and Combine: Pour the prepared sauce into the pan and bring it to a simmer. Return the cooked beef to the pan along with the cooked ramen noodles. Toss everything together thoroughly so the noodles and beef are evenly coated in the sauce.
  6. Finish with Green Onions and Seasonings: Stir in the sliced green onions, sesame oil, and red pepper flakes if using. Cook for an additional 1 to 2 minutes to heat everything through and allow flavors to meld.
  7. Garnish and Serve: Transfer the stir fry to serving bowls, sprinkle sesame seeds on top for garnish, and serve immediately while hot.

Notes

  • For added nutrition and color, toss in thinly sliced bell peppers, carrots, or broccoli along with the garlic and ginger.
  • You can substitute rice noodles for ramen if preferred for a different texture or dietary need.
  • This dish cooks quickly, so ensure all ingredients are prepped and ready before beginning to cook.

Find it online: https://slsrecipes.com/mongolian-beef-stir-fry-with-ramen-recipe/