Description
This Mongolian Beef Ramen Stir-Fry is a delightful fusion dish combining tender flank steak coated in cornstarch, sautéed bell peppers, and perfectly cooked ramen noodles all tossed in a savory-sweet Mongolian sauce made with soy sauce, brown sugar, garlic, and chicken broth. Ready in just 50 minutes, this flavorful stir-fry delivers a comforting and easy meal, perfect for weeknight dinners that crave bold Asian-inspired flavors.
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 low sodium soy sauce
- â…” cup packed brown sugar
- 1¼ cup low sodium chicken broth
- 4 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the Beef: Slice the flank steak into thin small pieces against the grain to ensure tenderness. Place the sliced beef along with the cornstarch into a large ziplock bag, seal it, and shake vigorously until each piece is evenly coated with the cornstarch for a light crispy texture when cooked.
- Cook the Beef: Heat vegetable oil in a nonstick skillet over medium-high heat. Once hot, add the beef in small batches (2-3 batches) to avoid overcrowding and sticking. Cook each batch for about 2-3 minutes until the beef is nicely browned. Remove the cooked beef to a plate and discard the used oil from the skillet to keep flavors fresh.
- Sauté the Bell Pepper: In the same skillet, add the sliced green bell pepper and sauté for 2-3 minutes until it softens slightly but still retains some crunch. Remove from the skillet and set aside to add back later.
- Make the Sauce: Using the same skillet, add the sesame oil, low sodium soy sauce, packed brown sugar, minced garlic, low sodium chicken broth, and red pepper flakes. Stir all ingredients to combine and cook over medium heat, letting the sauce thicken and reduce by about 25%, which should take roughly 10 minutes. Be careful not to reduce too much to keep sufficient sauce for the noodles.
- Cook the Ramen Noodles: While the sauce is cooking, prepare the ramen noodles according to package instructions. Once cooked, drain the noodles thoroughly to prevent excess moisture in the stir-fry.
- Combine Ingredients: Return the browned beef and sautéed bell pepper back into the skillet with the thickened sauce. Toss to evenly coat the beef and peppers. Add the cooked ramen noodles to the skillet and toss everything together well until heated through and combined evenly.
- Garnish and Serve: Sprinkle the chopped green onions on top for freshness and a mild oniony bite. Serve immediately to enjoy a flavorful, comforting Mongolian beef ramen stir-fry perfect for any occasion.
Notes
- For a spicier kick, increase the red pepper flakes or add a dash of sriracha.
- Use low sodium soy sauce and chicken broth to control the salt content and keep the dish balanced.
- Slice the beef against the grain to ensure the meat remains tender.
- Do not overcook the noodles; they should be slightly firm as they will cook more when combined with the sauce.
- If preferred, substitute flank steak with sirloin or skirt steak for similar results.
