Mongolian Beef Ramen Recipe

Name: Mongolian Beef Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Flank Steak, Sliced Against The Grain And Cut Into 1/4 Inch Cubes; ⅛ cups Cornstarch; 1/2 Tablespoons Sesame Oil; 1/2 Tablespoons Canola Or Vegetable Oil, Plus About 1 Cup Or As Needed To Cook Beef; 3 cloves Garlic, Minced; 1 teaspoon Ginger, Minced; 1/2 cups Low Sodium Soy Sauce; 1/2 cups Water; 3/4 cups Light Or Dark Brown Sugar; 10 ounces, weight Dry Ramen Noodles; Chopped Green Onions, For Garnish (optional)

Servings: persons

1 pound Flank Steak, Sliced Against The Grain And Cut Into 1/4 Inch Cubes
⅛ cups Cornstarch
1/2 Tablespoons Sesame Oil
1/2 Tablespoons Canola Or Vegetable Oil, Plus About 1 Cup Or As Needed To Cook Beef
3 cloves Garlic, Minced
1 teaspoon Ginger, Minced
1/2 cups Low Sodium Soy Sauce
1/2 cups Water
3/4 cups Light Or Dark Brown Sugar
10 ounces, weight Dry Ramen Noodles
Chopped Green Onions, For Garnish (optional)

1
Toss beef in cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
2
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 beef, making sure not to overcrowd the pan (I did a couple of batches).
5
Brown beef on both sides for 12 minutes on each side.
6
Remove from oil with a slotted spoon and place on paper towels.
7
Carefully remove the oil from the skillet or wok and wipe clean.
8
Heat sesame oil and canola oil in the same pan the beef was cooked in.
9
Add garlic and ginger and cook for 12 minutes.
10
Stir in soy sauce, water and brown sugar.
11
Bring to a simmer and cook for 23 minutes.
12
Set aside.
13
While sauce is cooking, boil noodles according to package instructions.
14
Place beef in the sauce and toss to coat.
15
Bring sauce back to a simmer and cook until thickened, 23 minutes.
16
(If the sauce is not thick enough, sprinkle in some more cornstarch.)
17
Toss in the ramen noodles and cook for an additional minute.
18
Serve immediately with green onions for garnish if desired.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Flank Steak, Sliced Against The Grain And Cut Into 1/4 Inch Cubes, ⅛ cups Cornstarch, 1/2 Tablespoons Sesame Oil, 1/2 Tablespoons Canola Or Vegetable Oil, Plus About 1 Cup Or As Needed To Cook Beef, and more.

Yes, Mongolian Beef Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mongolian Beef Ramen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions