Mongolian beef ramen

Okay, friends, let’s talk about comfort food. Specifically, lets talk over my family’ s new obsession: ‘Cafe’. Mongolian beef ramen. Picture this: The savory, slightly sweet stickiness of classic Mongolian beef, but instead of piling it on rice, is a delicious side dish. If you’re twirling it around slurping ramen noodles, What is the best part of takeout? If you love noodles, why don’t you? ), this recipe is about to become your new go-to recipe. Is it surprisingly quick, definitely easier than ordering in, and the explosion of flavor will have you hooked. You are hooked from the first bite. Think of it as a cross between your favorite beef and broccoli and the ramen you loved in college – think about it like this. Is it a million times better? Is Mongolian beef ramen worth it?

What is Mongolian Beef Ramen?

What is Mongolian beef ramen? We’re taking the iconic flavors of Mongolian beef – that rich, umami-packed sauce with just a hint of sweetness. Is it good to toss with ramen noodles? What is the beauty of simplicity? What is a Mongolian beef stir-fry? What are some of the best qualities of rice? What’s a cozy hug in the bowl? What is comforting and flavorful? What’s a good way to use up leftover steak?

How do I make Mongolian Beef Ramen?

Quick Overview

How do I make Mongolian beef ramen? How do I prepare a beef sauce? What’s the best way to cook ramen noodles? What is the best sauce to serve with it? What is the best way to work quickly and have everything prepped ahead of time? Don’t be intimidated by the seemingly long list of ingredients – it all comes together in a snap. What is the best part? It can be done in one pan.

Ingredients

For the Mongolian Beef: What is the best

• 1 pound flank steak, thinly sliced against the grain (I like to partially freeze it for easier storage).
• 1/4 cup cornstarch. 1 cup
• 2 tablespoons vegetable oil. 1 tablespoon olive oil,
• 2 cloves garlic, minced. 1 clove onion
• 1 teaspoon ginger, grated. 1 tablespoon white pepper
• How much soy sauce should I use?
• 1/4 cup brown sugar, packed.
• 2 tablespoons hoisin sauce. 1 tablespoon of
• 1 tablespoon rice vinegar. 1 teaspoon paprika
• 1/2 cup beef broth, 1 cup vegetable broth.
• 1 teaspoon sesame oil per 1 cup.
• 1/4 teaspoon red pepper flakes (optional, for a little kick)

For the Ramen:

• 4 packages ramen noodles (discard the seasoning packets, or save them for another use)
• Optional toppings: sliced green onions, sesame seeds, toasted sesames seeds.

What are the steps to

Step 1: Prepare the Beef

In a medium bowl, toss the sliced beef with cornstarch until evenly coated. How do you stir fry beef?

Step 2: Cook the Ramen

Cook ramen noodles according to package directions. Be careful not to overcook them – you want them to be slightly al dente. Drain and set aside.

Step 3: Make the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, beef broth, and salt. Set aside. What are some good ways to use sesame oil and Red Pepper flakes?

Step 4: Stir-Fry the Beef

In a large skillet or wok heat the vegetable oil over high heat. Add beef in a single layer (you may need to do this in batches to avoid overcrowding the pan) and serve immediately. Is it safe to stir-fry potatoes until they are browned on all sides? Remove the beef from the skillet and set aside.

Step 5: Sauté the Aromatics

Add the minced garlic and ginger to the skillet and sauté until fragrant, about 30 seconds.

Step 6: Simmer the Sauce

Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly. If the sauce is too thick, add a little more beef broth.

Step 7: Combine Everything

Add the cooked beef back to the skillet and toss to coat with the sauce. Add the cooked ramen noodles and toss to combine. Cook for another minute or two, until everything is heated through.

Step 8: Serve and Enjoy

Serve the Mongolian beef ramen immediately, garnished with sliced green onions and sesame seeds, if desired. A drizzle of sesame oil adds a nice finishing touch.

Step 9: Garnish

Garnish your meal with anything you want. Bean sprouts, extra sesame seeds and chopped scallions.

What to Serve It With

This Mongolian beef ramen is a complete meal on its own, but if you’re looking to round things out, here are a few ideas:

• For a light lunch: Pair it with a simple side salad with a ginger-sesame dressing.
• For a more substantial dinner: Serve it with some steamed broccoli or bok choy for added veggies.
• As an appetizer: Make smaller portions and serve them in individual bowls as a fun and flavorful starter.
• For cozy snack: A light appetizer of dumplings.

My family loves to have this with a side of steamed edamame. It’s a fun and interactive way to add some extra protein and fiber to the meal. Plus, the kids love popping the edamame out of their pods!

Top Tips for Perfecting Your Mongolian Beef Ramen

Want to take your Mongolian beef ramen to the next level? Here are a few of my top tips:

• Beef Prep: Slicing the beef thinly is crucial for tenderness. Partially freezing it makes this much easier. Use a very sharp knife!
• Sauce Consistency: Don’t be afraid to adjust the sauce to your liking. If you prefer a sweeter sauce, add a little more brown sugar. If you like it spicier, add more red pepper flakes.
• Noodle Know-How: Be careful not to overcook the ramen noodles. They should be slightly al dente, as they will continue to cook a bit in the sauce.
• Ingredient Swaps: No flank steak on hand? Skirt steak or sirloin will work just fine. You can even use chicken or tofu for a vegetarian option.
• Veggie Boost: Feel free to add your favorite veggies to this dish. Broccoli, bell peppers, snap peas, and carrots are all great additions.
• Add-ins: Some chili oil to kick up the heat and bean sprouts.

One time, I accidentally added too much soy sauce to the sauce. It was way too salty! To fix it, I added a tablespoon of honey and a splash of rice vinegar. It balanced out the flavors perfectly and saved the dish. Trust me, a little experimentation can go a long way!

Storing and Reheating Tips

Got leftovers? Here’s how to store and reheat your Mongolian beef ramen:

• Refrigerator Storage: Store the ramen in an airtight container in the refrigerator for up to 3 days.
• Freezer Instructions: For longer storage, you can freeze the ramen for up to 2 months. Be sure to use a freezer-safe container.
• Reheating: To reheat, simply microwave the ramen for a few minutes, or until heated through. You may need to add a little bit of water or beef broth to prevent it from drying out.
• Glaze Timing Advice:I prefer to eat this fresh because noodles tend to lose texture when frozen. But I can prepare the beef ahead of time and store it in the fridge and make the dish fresh when I am ready to eat it.

I’ve found that the ramen noodles tend to get a little softer after being stored, so keep that in mind when reheating. You can always add a fresh batch of cooked noodles to the leftovers to improve the texture.

Frequently Asked Questions

Final Thoughts

So there you have it: my family’s favorite Mongolian beef ramen recipe. It’s quick, easy, and packed with flavor – the perfect weeknight meal. What I love most about this dish is how versatile it is. You can easily adapt it to your own tastes and what you have on hand. Whether you’re craving something comforting and satisfying, or you’re just looking for a quick and easy dinner solution, this recipe is sure to become a new favorite. If you enjoyed this recipe, you may also like my Easy Chicken Noodle Soup Recipe. Happy cooking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And don’t forget to share your own variations – I’m always looking for new ideas!

Mongolian beef ramen

A quick and easy weeknight dinner featuring tender Mongolian beef served over flavorful ramen noodles.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 lb Beef sirloin Thinly sliced
• 0.25 cup Cornstarch
• 2 tbsp Vegetable oil
• 4 oz Ramen noodles

Sauce

• 0.5 cup Soy sauce Low sodium
• 0.5 cup Brown sugar Packed
• 0.25 cup Water
• 2 tbsp Hoisin sauce
• 1 tbsp Ginger Grated
• 2 cloves Garlic Minced
• 1 tsp Red pepper flakes Optional

Instructions

 

Preparation Steps

• In a bowl, toss the beef with cornstarch until evenly coated.
• In a separate bowl, whisk together the soy sauce, brown sugar, water, hoisin sauce, ginger, garlic, and red pepper flakes (if using).
• Heat vegetable oil in a large skillet or wok over high heat. Add the beef and cook, stirring constantly, until browned and cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.
• Pour the sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
• Add the beef back to the skillet and toss to coat. Cook for another minute to heat through.
• Cook the ramen noodles according to package directions. Drain and divide among bowls.
• Top the ramen noodles with the Mongolian beef and sauce. Garnish with sesame seeds and sliced green onions, if desired.

Notes

Serve immediately and enjoy!