Mongolian Beef Ramen
Mongolian beef is a popular American-Chinese takeout dish often made with thin slices of flank steak, accompanied by veggies, spiked with ginger, soy sauce, sugar, garlic, and scallions.
Mongolian Beef as it is one of my favorite take-out dishes, but I no longer go out to restaurants for it. I make it myself at home! It’s really easy and tastes so much better.
It takes less time to whip this up in the comfort of your own kitchen then it would to drive out and order it.
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DIRECTIONS ON MONGOLIAN BEEF RAMEN
Cook ramen noodles according to package instructions. Drain and set aside.
Over medium-high heat, heat oil in a large skillet .Toss beef with cornstarch.
Add to skillet and cook until seared for 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 then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened for 3 to 5 minutes.
Add broccoli and carrots then cover the skillet with a lid and cook until the vegetables are tender, for 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.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
[tasty-recipe id=”4834″]