Forget the takeout order, this Mongolian Beef Ramen is faster, cheaper, and so much tastier! Ready in under 30 minutes, it’s sweet, savory, and packed with tender beef and noodles. This one is going straight into your regular dinner rotation!
Kelley’s Tips
Before You Get Started
- Slice against the grain. Cut your flank steak against the grain and as thin as possible for the most tender, melt-in-your-mouth bites.
- Get that oil hot. Make sure your oil is hot before adding the beef, and don’t overcrowd the pan or it will steam instead of fry.
- Let the sauce simmer. Don’t rush it, letting it simmer those extra few minutes helps it thicken up beautifully.
- Ditch the seasoning packets. You won’t need them here, the sauce does all the heavy lifting!
- Prep everything first. Have all your ingredients ready to go before you start cooking, this dish moves fast!
- Reheating leftovers. Add a small splash of water or soy sauce when reheating to loosen the noodles back up.
Ingredients for Mongolian Beef Ramen
- Flank Steak: The best cut for this recipe because it’s lean and full of flavor. You can also substitute skirt steak or sirloin if needed.
- Cornstarch: The secret to keeping the beef nice and tender. It also helps thicken the sauce.
- Sesame Oil: Adds a rich, nutty depth of flavor that makes this taste like authentic takeout. A little goes a long way!
- Canola or Vegetable Oil: Used for both frying the beef and building the sauce. Any neutral flavored oil will work here.
- Garlic: Freshly minced garlic gives the sauce its bold, savory base. Fresh is highly recommended over garlic powder here.
- Ginger: Adds a warm, slightly spicy kick that balances out the sweetness of the sauce.
- Low Sodium Soy Sauce: The base of the sauce. Low sodium is strongly recommended since the sauce reduces down and can become very salty with regular soy sauce.
- Water: Helps thin out the sauce and brings everything together as it simmers.
- Brown Sugar: Gives the sauce that signature sweet, caramelized Mongolian flavor. Light or dark brown sugar both work.
- Dry Ramen Noodles: The perfect noodle for soaking up all that saucy goodness.
- Green Onions: A fresh, colorful garnish that adds a mild onion flavor and a pop of color to finish the dish.
How to Make Mongolian Beef Ramen
Toss beef in cornstarch
This is also known as u0022velveting.u0022 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
Enjoy immediately with green onions and sesame seeds for garnish, if desired.
More Asian Recipes to Try
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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 overcrowd 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
- Ditch the seasoning packets that come with ramen noodles. You won’t need them here, the sauce does all the heavy lifting!
- Prep everything first. Have all your ingredients ready to go before you start cooking, this dish moves fast!
- Storing and reheating leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb the sauce as they sit, so add a splash of water or soy sauce when reheating.
Nutrition Information
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