RAMEN NOODLES BEEF RECIPES

Name: Mongolian Beef Ramen
Prep time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 packages instant ramen, flavor pack discarded; 2 tbsp. vegetable oil; 1 lb. sirloin steak, sliced against the grain; 2 tbsp. cornstarch; 1 tbsp. toasted sesame oil; 3 cloves garlic, minced; 1 tsp. minced ginger; 1/2 c. reduced-sodium soy sauce; 1/4 c. lightly packed brown sugar; 1 c. low-sodium chicken (or beef) broth; Pinch red pepper flakes; 1 large head broccoli, cut into florets; 1 carrot, peeled and cut into matchsticks; 3 scallions, thinly sliced; Toasted sesame seeds, for garnish

BEST MONGOLIAN BEEF RAMEN - HOW TO MAKE MONGOLIAN BEEF …

Best Mongolian Beef Ramen - How to Make Mongolian Beef … image

Saying it's an upgrade doesn't give this dish justice. It's SO. FLIPPING. GOOD.

Provided by Lauren Miyashiro

Categories dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 packages instant ramen, flavor pack discarded
2 tbsp. vegetable oil
1 lb. sirloin steak, sliced against the grain
2 tbsp. cornstarch
1 tbsp. toasted sesame oil
3 cloves garlic, minced
1 tsp. minced ginger
1/2 c. reduced-sodium soy sauce
1/4 c. lightly packed brown sugar
1 c. low-sodium chicken (or beef) broth
Pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 scallions, thinly sliced
Toasted sesame seeds, for garnish

Steps:

Cook ramen noodles according to package instructions. Drain and set aside. In a large skillet over medium-high heat, heat oil. Toss beef with 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.

BEST MONGOLIAN BEEF RAMEN - HOW TO MAKE MONGOLIAN BEEF RAMEN

Best Mongolian Beef Ramen - How to Make Mongolian Beef Ramen image

Saying it's an upgrade doesn't give this dish justice. It's SO. FLIPPING. GOOD.

Provided by Lauren Miyashiro

Categories dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 packages instant ramen, flavor pack discarded
2 tbsp. vegetable oil
1 lb. sirloin steak, sliced against the grain
2 tbsp. cornstarch
1 tbsp. toasted sesame oil
3 cloves garlic, minced
1 tsp. minced ginger
1/2 c. reduced-sodium soy sauce
1/4 c. lightly packed brown sugar
1 c. low-sodium chicken (or beef) broth
Pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 scallions, thinly sliced
Toasted sesame seeds, for garnish

Steps:

Cook ramen noodles according to package instructions. Drain and set aside. In a large skillet over medium-high heat, heat oil. Toss beef with 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.

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