Description
A flavorful Mongolian Beef Ramen dish combining tender flank steak coated in cornstarch, sautéed bell peppers, and savory homemade sauce tossed with tender ramen noodles and topped with fresh green onions.
Ingredients
Scale
Beef and Coating
- 1½ pound flank steak
- ¼ cup cornstarch
- ¼ cup vegetable oil
Vegetables and Noodles
- 1 green bell pepper (sliced into thin strips)
- 8 ounce ramen noodles (uncooked)
- 3 green onions (chopped)
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 thinly against the grain. Place beef and cornstarch in a large zip-top bag, seal, and shake until the beef pieces are evenly coated with cornstarch.
- Cook the beef: Heat vegetable oil in a non-stick skillet over medium-high heat. Add the beef in batches, cooking until browned on all sides. Add more oil if needed. Remove cooked beef to a plate and discard the used oil from the skillet.
- Sauté the bell pepper: In the same skillet, add the sliced green bell pepper and sauté for a few minutes until just softened. Remove to a plate and set aside.
- Make the sauce: Add sesame oil, soy sauce, brown sugar, garlic, chicken broth, and red pepper flakes to the skillet. Stir and cook over medium heat for about 10 minutes until the sauce thickens and reduces by about a quarter but still remains saucy enough for the noodles.
- Cook the ramen noodles: Meanwhile, cook ramen noodles according to package instructions, then drain.
- Combine and serve: Return the cooked beef and bell pepper to the skillet with the sauce. Add the cooked ramen noodles and toss everything together to coat evenly. Garnish with chopped green onions and serve hot.
Notes
- Slice the flank steak very thinly against the grain to ensure tender beef.
- Cook the beef in batches to avoid overcrowding and sticking.
- If sauce thickens too much, add a splash of water or broth to loosen it up.
- For a spicier kick, increase the red pepper flakes according to taste.
- Use low sodium soy sauce and chicken broth to control salt levels.
- Ramen noodles can be substituted with udon or rice noodles if preferred.
