Mongolian Beef Ramen

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

30 Minute Mongolian Beef Ramen | chefsavvy.com

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!

30 Minute Beef Ramen | chefsavvy.com

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

  • Sear beef: 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, 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.

Stir Fry Ramen | chefsavvy.com

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!

Mongolian Beef Ramen | chefsavvy.com

If you love Mongolian Beef you will love this recipe!

Mongolian Ramen | chefsavvy.com

Here are more takeout inspired recipes to try!

Mongolian Beef Ramen

4.34 from 9 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Mongolian Beef Ramen. Just like PF Chang’s Mongolian Beef but with Ramen Noodles! Ready in less than 30 minutes.

Ingredients

  • 1 pound flank steak sliced against the grain and cut into ¼ inch cubes
  • cup cornstarch
  • ½ tablespoon sesame oil
  • ½ tablespoon canola or vegetable oil
  • 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

  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
  2. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  3. Heat oil until hot but not scorching.
  4. 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.
  5. Remove from the oil with a slotted spoon and place on paper towels.
  6. Carefully remove the oil from the skillet or wok and whip clean.
  7. Heat sesame oil and canola oil to the same pan the beef was cooked in.
  8. Add in garlic and ginger and cook for 1-2 minutes.
  9. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  10. While the sauce is cooking boil noodles according to package instructions.
  11. Place beef in the sauce and toss to coat.
  12. 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)
  13. Toss in the ramen noodles and cook for an additional minute.
  14. Serve immediately with green onions for garnish if desired.
Nutrition Facts
Mongolian Beef Ramen
Amount Per Serving
Calories 378.93 Calories from Fat 83
% Daily Value*
Fat 9.21g14%
Saturated Fat 2.73g17%
Cholesterol 68.04mg23%
Sodium 1136.41mg49%
Potassium 507.95mg15%
Carbohydrates 47.66g16%
Fiber 0.26g1%
Sugar 40.59g45%
Protein 26.16g52%
Vitamin C 0.7mg1%
Calcium 67.54mg7%
Iron 2.69mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mongolian
Keyword: Easy Takeout Recipes, Flank Steak, Mongolian Beef Ramen, Ramen Noodles

Recipe Inspired by Jo Cooks

 

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Comments

  • 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.

  • 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.

    • 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!

    • 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

    • 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!

  • 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!

    • 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.

    • Hi Heather,

      I would cut the chicken into bite size pieces then follow the recipe as you would with beef. I would just add a bit more cooking time for the chicken.

      Thanks!

      Kelley

  • Gary

    Do you have to use the seasoning packets that come with the ramen noodles

    • Hi Gary,

      No you do not use the seasoning packets. You can discard those.

      Thanks & Enjoy!

      Kelley

  • Big Daddy

    Looked so delicious… I picked up all the ingredients the other day. I stuck pretty close to the original recipe. I only cut the brown sugar to a 1/2 cup & added some crushed red pepper. Yum! It was delicious. The only thing I would change, is cutting the brown sugar down to 1/4 cup…. I will definitely be making this again.