Mongolian Beef Ramen
Mongolian Beef Ramen
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced thin against the grain
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 1 teaspoon baking soda
For the Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon corn starch, for slurry
- 1 tablespoon water, for slurry
For Assembly and Garnish
- 2 tablespoons oil, for cooking, or as needed
- 4 servings ramen noodles
- 1/4 cup green onion, chopped, for topping
- 1 tablespoon sesame seeds, for topping
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1 tablespoon of corn starch, and 1 teaspoon of baking soda. Mix thoroughly until the beef is well coated.
⏱️ 5 min
- 2
Let the beef marinate for 15 minutes while you prepare the sauce.
- 3
In a separate bowl, combine 1/2 cup of soy sauce, 1/2 cup of water, 1/2 cup of brown sugar, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of minced ginger, 4 cloves of minced garlic, and 1/2 teaspoon of red pepper flakes. Stir well to combine all ingredients.
⏱️ 5 min
- 4
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Once the oil is hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook until the beef is browned on both sides, about 2-3 minutes per side. Remove the cooked beef from the pan and set aside.
⏱️ 5 min
- 5
Add the prepared sauce mixture to the same pan. Bring the sauce to a simmer, stirring occasionally.
⏱️ 3 min
- 6
In a small bowl, whisk together 1 tablespoon of corn starch with 1 tablespoon of water to create a cornstarch slurry. Pour the slurry into the simmering sauce while continuously stirring. Continue stirring until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 7
Return the cooked beef to the thickened sauce in the pan. Toss the beef gently to ensure it is fully coated with the Mongolian sauce.
⏱️ 1 min
- 8
While the beef is simmering in the sauce, cook 4 servings of ramen noodles according to the package directions. Drain the noodles once cooked.
⏱️ 4 min
- 9
Place the cooked ramen noodles in individual serving bowls. Spoon the Mongolian beef generously over the top of the noodles.
⏱️ 3 min
- 10
Garnish the dish with freshly chopped green onion and a sprinkle of sesame seeds. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Ramen
For the Beef Marinade
- 1 pound flank steak, sliced thin against the grain
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 1 teaspoon baking soda
For the Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon corn starch, for slurry
- 1 tablespoon water, for slurry
For Assembly and Garnish
- 2 tablespoons oil, for cooking, or as needed
- 4 servings ramen noodles
- 1/4 cup green onion, chopped, for topping
- 1 tablespoon sesame seeds, for topping
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon of soy sauce, 1 tablespoon of corn starch, and 1 teaspoon of baking soda. Mix thoroughly until the beef is well coated.
⏱️ 5 min - 2
Let the beef marinate for 15 minutes while you prepare the sauce.
- 3
In a separate bowl, combine 1/2 cup of soy sauce, 1/2 cup of water, 1/2 cup of brown sugar, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of minced ginger, 4 cloves of minced garlic, and 1/2 teaspoon of red pepper flakes. Stir well to combine all ingredients.
⏱️ 5 min - 4
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Once the oil is hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook until the beef is browned on both sides, about 2-3 minutes per side. Remove the cooked beef from the pan and set aside.
⏱️ 5 min - 5
Add the prepared sauce mixture to the same pan. Bring the sauce to a simmer, stirring occasionally.
⏱️ 3 min - 6
In a small bowl, whisk together 1 tablespoon of corn starch with 1 tablespoon of water to create a cornstarch slurry. Pour the slurry into the simmering sauce while continuously stirring. Continue stirring until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 7
Return the cooked beef to the thickened sauce in the pan. Toss the beef gently to ensure it is fully coated with the Mongolian sauce.
⏱️ 1 min - 8
While the beef is simmering in the sauce, cook 4 servings of ramen noodles according to the package directions. Drain the noodles once cooked.
⏱️ 4 min - 9
Place the cooked ramen noodles in individual serving bowls. Spoon the Mongolian beef generously over the top of the noodles.
⏱️ 3 min - 10
Garnish the dish with freshly chopped green onion and a sprinkle of sesame seeds. Serve hot.
⏱️ 2 min