Mongolian Beef Ramen. Just like PF Chang’s Mongolian Beef but with Ramen Noodles! Ready in less than 30 minutes.
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Mongolian Beef Ramen
This may be one of my favorite recipes EVER! This ramen is ridiculously good. Tender, juicy flank steak in a sweet and tangy sauce and tossed with ramen noodles.
This is just like PF Chang’s amazing Mongolian Beef. It’s super easy to make this dish and it’s ready in less than 30 minutes!
The beef get’s tossed in cornstarch which helps to thicken up the sauce and keeps the meat juicy and tender.
While the beef is cooking I boil the noodles. After the beef is done cooking simmer the sauce and then toss everything back to the pan and toss to coat. Serve immediately with green onions for garnish if desired.
How to make Mongolian Beef Ramen
- Toss beef in cornstarch: This is also known as “velveting.” Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
- Sear beef: Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side. Remove from the oil with a slotted spoon and place on paper towels, set aside.
- Make sauce: Heat sesame oil and canola oil to the same pan the beef was cooked in. Add in garlic and ginger and cook for 1-2 minutes. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
- Cook ramen noodles: While the sauce is cooking boil noodles according to package instructions.
- Toss everything together: Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch) Toss in the ramen noodles and cook for an additional minute.
- Serve: Immediately with green onions and sesame seeds for garnish, if desired.
Best Beef For Stir Fry?
I love using flank steak, skirt steak or strip steak in this recipe. These cuts of meat work best for high heat and fast cooking. I would opt out of using fattier cuts of meat or ones that require long cooking times to become tender like chuck roast.
Which Ramen Noodles Should I use?
I used the ramen noodles found in the international food isle in the grocery store. You can also find these at your local Asian grocer or online. You can also substitute regular ramen soup noodles (just forgo the seasoning packets)
Stir Fry Sauce
The sauce is made up of kitchen staples: garlic, ginger, soy sauce, water and brown sugar. Simmered together in a skillet and tossed with the beef before serving. It’s the perfect combination of sweet and tangy.
If you want to add some spice to this dish add Sriracha, chili oil or crushed red pepper flakes!
If you love Mongolian Beef you will love this recipe!
Looking for more dinner ideas? Give these recipes a try!
- Slow Cooker Broccoli Beef
- Slow Cooker General Tso’s Chicken
- Easy Sesame Beef
- The BEST Fried Rice
- 20 Minute Cashew Chicken
Mongolian Beef Ramen
Ingredients
- 1 pound flank steak, sliced against the grain and cut into ¼ inch cubes
- ⅛ cup cornstarch
- ½ tablespoon sesame oil
- ½ tablespoon canola or vegetable oil, plus more for frying
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ cup low sodium soy sauce
- ½ cup water
- ¾ cup light or dark brown sugar
- oil for frying
- 10 ounce package dry ramen noodles
- sliced green onions for garnished, if desired
Instructions
- Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
- Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
- Remove from the oil with a slotted spoon and place on paper towels.Carefully remove the oil from the skillet or wok. Cool and reuse again.
- Heat sesame oil and canola oil to the same pan the beef was cooked in.Add in garlic and ginger and cook for 1-2 minutes.Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
- While the sauce is cooking boil noodles according to package instructions.
- Place beef in the sauce and toss to coat.Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch)Toss in the ramen noodles and cook for an additional minute.
- Serve immediately with green onions for garnish if desired.
Notes
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
David Summerbell
I can see why this is one of your favourite recipes. This looks absolutely amazing and I can’t wait to try out this recipe, especially seeing that it can be prepared in around 30 minutes. Thanks for sharing this.
Karly
Easy peasy and delicious? Okay, I’m sold. Loving all the bold flavors and the convenience in this little number. Need this on my dinner table ASAP!
Billy Bullog
Haven’t tried it yet. Looks absolutely delicious. Thank you very much for sharing.
This is on my to do list.
Abel
I’m curious. Is this a good recipe for a diabetic type 2?
Kelley
Hi Abel,
That’s hard to say if you are concerned with calories / fat I would suggest plugging this recipe into a calorie counter. I like this one: https://www.caloriecount.com/cc/recipe_analysis.php
Hope this helps! Thanks!
Kelley
Pam
This had a nice flavor but was WAY WAY WAY WAY too sweet for us. If I make it again I will cut the brown sugar down to 1/4 cup or less.
Cindy
Agreed..too much sugar.
Susie
It has quite a bit of sugar in it and the noodles are carbs which quickly turn to sugars in your body. I am NOT diabetic but I wouldn’t think it would be a good recipe for someone with diabetes. With a few tweeks (artificial sweetner and spiralized vegetables for the noodles) you could work with this recipe. You should check, though, with a dietitian.
I made this recipe for my family just like the recipe called for. We liked it very much….but I might try less brown sugar next time.
Katherine e snodgrass
No. Ramen is high in carbohydrates and will spike your blood sugar up really high
Lisa R
This was AMAZING!! I cut the sugar down to 1/4 cup and it was plenty sweet. My family loved this meal. It was something different than we normally make at home, and we will be making it again!
Tammy b.
Maybe a dumb ?, but do I add the water into the beef ?
Kelley
Hi Tammy,
The water goes in into the sauce.
Thanks!
Kelley
Cindy
Are you supposed to use the seasoning packet from the ramen?
Kelley
Hi Cindy,
No you do not use the ramen packet. I buy the package of ramen noodles from the asian grocer. (Those are just ramen noodles without the soup mix)
Thanks!
Kelley
Kristen
I am just wondering how many packages of ramen to use if I’m using the individual packages from the grocery store? Thank you
Kelley
Hi Kristen,
Are you using the ramen soup packets or the asian ramen? I bought a package of asian ramen noodles in the international isle of the grocery store. I am not sure exactly how many you would need out of the ramen soup packet. I would get maybe 3-4 to be safe?
Thanks!
Kelley
Louise Szymanski
The recipe says to chope the steak into 1/4″ cubes–that’s tiny! the meat in the picture is a lot bigger than that!
Kelley
Hi Louise,
I would chop them into bite sized pieces.
Thanks!
Kelley
Louise
Awful. So salty we couldn’t hardly eat it. I want to give it one star but it will only let me give it five! Argh!
Kelley
Hi Louise,
I am so sorry this did not work out for you! Did you use low sodium soy sauce? It makes a huge difference.
Thanks!
Kelley
Michael
Please don’t ever come into my restaurant. You sound absolutely horrible.