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Mongolian Beef Ramen Noodles


  • 1 1/2 lb flank steak
  • 1/4 cup cornstarch
  • 1/4 cup vegetable oil
  • 1 green bell pepper sliced into thin strips
  • 8 oz ramen noodles uncooked
  • 3 green onions chopped

For Sauce

  • 2 tbsp sesame oil
  • 3/4 cup soy sauce low sodium
  • 2/3 cup brown sugar packed
  • 1 1/4 cup chicken broth low sodium, or no sodium added
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes


  • Slice the beefsteak into little skinny items against the grain. during a giant ziploc bag add the starch and also the beef thereto. shut the ziploc bag and shake very well till every items is coated with cornflour.
  • during a non stick cooking pan heat the oil. once the oil is hot, add beef and cook till tanned. it'll take a pair of or three batches as a result of you do not need the cut items to stay to every different. additionally if you would like a lot of oil when the primary batch be happy to feature a lot of. take away beef from cooking pan to a plate and empty the oil from the cooking pan.
  • Add the bell pepper to the cooking pan and saute it for some minutes simply till it gets soft. take away the pepper from the cooking pan to a plate and put aside.
  • therein same cooking pan add sauce ingredients, the oil, soy sauce, sugar, garlic, broth and red pepper flakes. Stir and cook over medium heat till sauce thickens a small amount and reduces by a couple of quarter. It took Pine Tree State regarding ten minutes till the sauce thickened and reduced. you do not need to cut back it an excessive amount of as a result of you would like a lot of sauce for the noodles.
  • within the meanwhile cook the ramen noodles in keeping with package directions.
  • come back the meat and bell pepper to the cooking pan and supply the sauce. Add the burnt ramen noodles to the cooking pan and toss everything along. high with inexperienced onions and serve.

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