Mongolian Beef Ramen. Just like PF Chang’s Mongolian Beef but with Ramen Noodles! Ready in less than 30 minutes.

Mongolian beef ramen in white bowl

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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.

    close up shot of Mongolian beef ramen

    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.

    velveting flank steak in clear bowl

    • 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.

    frying flank steak in batches

    • 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.

    stir frying ginger and garlic in skillet

    • Cook ramen noodles: While the sauce is cooking boil noodles according to package instructions.

    boiling ramen noodles in large pot

    • 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.

    tossing beef in Mongolian sauce

    • Serve: Immediately with green onions and sesame seeds for garnish, if desired.

    Mongolian beef ramen in white bowl topped with sesame seeds and green onions

    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 fried ramen

    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!

    flank steak ramen

    If you love Mongolian Beef you will love this recipe!

    mongolian ramen

    Here are more takeout inspired recipes to try!

    Mongolian Beef Ramen

    4.29 from 14 votes
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    Mongolian Beef Ramen. Just like PF Chang’s Mongolian Beef but with Ramen Noodles! Ready in less than 30 minutes.
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    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

    Recipe Inspired by Jo Cooks

    Nutrition Information

    Calories: 378.93kcalCarbohydrates: 47.66gProtein: 26.16gFat: 9.21gSaturated Fat: 2.73gCholesterol: 68.04mgSodium: 1136.41mgPotassium: 507.95mgFiber: 0.26gSugar: 40.59gVitamin C: 0.7mgCalcium: 67.54mgIron: 2.69mg

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