Mongolian Beef Ramen
Mongolian Beef Ramen
Ingredients
For the Mongolian Beef and Ramen
- 1 pound beef, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 teaspoon fresh ginger, grated or finely minced
- 2 garlic, cloves, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tablespoon sriracha
- 2 packs ramen noodles, cooked according to package directions, seasoning packets discarded
For Garnish (Optional)
- 1/4 cup green onions, chopped
Instructions
- 1
Prepare the beef: Place the thinly sliced beef in a medium-sized bowl. Add the 1 tablespoon of cornstarch and mix well until all the beef strips are evenly coated.
⏱️ 3 min
- 2
Cook the beef: Heat 1 tablespoon of oil in a large skillet or wok over high heat until it is shimmering and hot. Add the cornstarch-coated beef to the hot pan in a single layer (cook in batches if necessary to avoid overcrowding). Cook until the beef is browned and slightly crispy, about 3-4 minutes per side.
⏱️ 8 min
- 3
Remove the cooked beef from the pan and set it aside on a plate.
⏱️ 1 min
- 4
Sauté aromatics: To the same pan (no need to clean it), add the 1 teaspoon of fresh ginger and 2 cloves of minced garlic. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Prepare the sauce: Add 1/4 cup of soy sauce, 1/4 cup of brown sugar, 1/4 cup of water, and 1 tablespoon of sriracha to the pan. Stir the sauce ingredients together until well combined and bring the mixture to a gentle simmer.
⏱️ 2 min
- 6
Combine and coat: Return the cooked beef to the pan with the simmering sauce. Add the 2 packs of cooked ramen noodles (without their seasoning packets) to the pan. Toss everything together using tongs until the noodles and beef are thoroughly coated in the glossy sauce.
⏱️ 3 min
- 7
Serve immediately, garnished with chopped green onions, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Ramen
For the Mongolian Beef and Ramen
- 1 pound beef, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 teaspoon fresh ginger, grated or finely minced
- 2 garlic, cloves, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tablespoon sriracha
- 2 packs ramen noodles, cooked according to package directions, seasoning packets discarded
For Garnish (Optional)
- 1/4 cup green onions, chopped
Instructions
- 1
Prepare the beef: Place the thinly sliced beef in a medium-sized bowl. Add the 1 tablespoon of cornstarch and mix well until all the beef strips are evenly coated.
⏱️ 3 min - 2
Cook the beef: Heat 1 tablespoon of oil in a large skillet or wok over high heat until it is shimmering and hot. Add the cornstarch-coated beef to the hot pan in a single layer (cook in batches if necessary to avoid overcrowding). Cook until the beef is browned and slightly crispy, about 3-4 minutes per side.
⏱️ 8 min - 3
Remove the cooked beef from the pan and set it aside on a plate.
⏱️ 1 min - 4
Sauté aromatics: To the same pan (no need to clean it), add the 1 teaspoon of fresh ginger and 2 cloves of minced garlic. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 5
Prepare the sauce: Add 1/4 cup of soy sauce, 1/4 cup of brown sugar, 1/4 cup of water, and 1 tablespoon of sriracha to the pan. Stir the sauce ingredients together until well combined and bring the mixture to a gentle simmer.
⏱️ 2 min - 6
Combine and coat: Return the cooked beef to the pan with the simmering sauce. Add the 2 packs of cooked ramen noodles (without their seasoning packets) to the pan. Toss everything together using tongs until the noodles and beef are thoroughly coated in the glossy sauce.
⏱️ 3 min - 7
Serve immediately, garnished with chopped green onions, if desired.
⏱️ 1 min