Description
A flavorful Mongolian Beef Ramen recipe featuring tender flank steak coated in cornstarch, sautéed bell peppers, and savory soy-based sauce, all tossed with perfectly cooked ramen noodles for a quick and satisfying meal.
Ingredients
Scale
Beef and Coating
- 1½ pound flank steak
- ¼ cup cornstarch
- ¼ cup vegetable oil
Vegetables
- 1 green bell pepper, sliced into thin strips
- 3 green onions, chopped
Noodles
- 8 ounce ramen noodles, uncooked
Sauce
- 2 tablespoon sesame oil
- ¾ cup soy sauce, low sodium
- ⅔ cup brown sugar, packed
- 1¼ cup chicken broth, low sodium or no sodium added
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the beef: Slice the flank steak into small thin pieces against the grain. Place the cornstarch and beef pieces in a large Ziploc bag, seal it, and shake vigorously until each piece is coated with cornstarch.
- Cook the beef: Heat vegetable oil in a non-stick skillet. When hot, add the beef in 2 to 3 batches, cooking each batch until browned, taking care not to overcrowd the pan. Add more oil if needed. Remove browned beef to a plate and discard the oil from the skillet.
- Sauté the bell pepper: Add the sliced green bell pepper to the skillet and sauté for a few minutes until just softened. Remove to a plate and set aside.
- Make the sauce: In the same skillet, combine sesame oil, soy sauce, brown sugar, minced garlic, chicken broth, and red pepper flakes. Stir well and cook over medium heat for about 10 minutes until the sauce thickens and reduces by approximately one quarter. Avoid reducing too much to retain enough sauce for the noodles.
- Cook the noodles: Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
- Combine and serve: Return the cooked beef and sautéed bell pepper to the skillet with the sauce. Add the cooked ramen noodles and toss everything together gently to combine and heat through. Garnish with chopped green onions and serve immediately.
Notes
- Slice the flank steak thinly against the grain for maximum tenderness.
- Shaking the beef with cornstarch helps create a crispy coating when cooked.
- Cook the beef in batches to avoid overcrowding and ensure even browning.
- You can adjust the amount of red pepper flakes to control the spiciness of the sauce.
- Add more chicken broth if you want a saucier dish.
- If you prefer, swap ramen noodles for udon or rice noodles.
- To make it gluten-free, use tamari or gluten-free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
