What can I say other than I was really craving Mongolian beef, it’s one of my favorite dishes. And I just so happen to have had a big bag of ramen noodles I bought from Costco. I love ramen noodles but here I am at my age, and I’m not going to tell you my age, and I can honestly say that I can probably count on one hand how many times I’ve had ramen noodles. I know it’s supposed to be a thing for college students, but when I went to university I lived at home and when I wasn’t eating on campus I was eating my mom’s home cooked meals so I missed out on all the ramen noodle craze.
Maybe I need to make up for it now? Just saying. Anyway this Mongolian beef is unbelievable, it’s so good and you wouldn’t believe how easy it is to make.
This really is one of my favorite dishes and it’s so good I was tempted to eat right out of the skillet. If you’ve never tried Mongolian beef you should try this recipe, you’ll love it.
ingredients
- 1½ lb flank steak
- ¼ cup cornstarch
- ¼ cup vegetable oil
- 1 green bell pepper, sliced into thin strips
- 8 oz dry ramen noodles
- 3 green onions, chopped
- For Sauce
2 tbsp sesame oil
- ¾ cup soy sauce, low sodium
- ⅔ cup brown sugar
- 1¼ cup chicken broth
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
instructions
- Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
- Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
- In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
- In the meantime cook the ramen noodles according to package instructions.
- Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve
