Since I was short of time and this week is a celebrations week at home, I did not want to eat out more than what we are already doing. SO I found this recipe and had all the ingredients and I made it. MMMM....it turned out to be super delicious
Mongolian Beef Ramen
 |
| Mongolian Beef Ramen Noodles |
Ingredients
- 4 packages instant ramen, flavor pack discarded
- 1 tablespoon each of canola oil, sesame seed oil (optional)
- 1 lb. sirloin steak, sliced against the grain. (I used Milanesa steak cut into long strips)
- 2 tablespoon cornstarch
- 1/4-1/2 teaspoon salt, 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons lightly packed brown sugar
- 1 cup low-sodium chicken broth
- Pinch red pepper flakes
- 1 large head broccoli, cut into florets
- 1 carrot, peeled and cut diagonally
- 3 scallions, thinly sliced
- Toasted sesame seeds, for garnish
Cook ramen noodles according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, heat canola oil. Toss beef with a pinch of salt and black pepper and cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions.
Garnish with toasted sesame seeds before serving.
Another great Ramen noodle recipe is Thai Peanut Ramen noodle .
The best recipe when you want a quick and wholesome lunch/dinner
