Mongolian Beef Ramen

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

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!

Here are more takeout inspired recipes to try!

• Slow Cooker Broccoli Beef
• Slow Cooker General Tso’s Chicken
• Easy Sesame Beef
• The BEST Fried Rice
• 20 Minute Cashew Chicken