Mongolian Beef Stir-Fry with Ramen

Mongolian Beef Stir-Fry with Ramen is a delightful fusion dish that combines tender marinated beef, crisp vegetables, and savory ramen noodles, all enveloped in a rich, sweet, and savory sauce. This quick and flavorful meal brings the taste of your favorite takeout to your kitchen, making it perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it ideal for busy schedules.
• Flavorful Fusion: Marries the savory depth of Mongolian beef with the comforting texture of ramen noodles.
• Versatile: Easily customizable with your preferred vegetables or proteins.
• Family-Friendly: A crowd-pleaser that appeals to both kids and adults.

Ingredients

• 1 lb (450g) flank steak, thinly sliced against the grain
• 2 tablespoons cornstarch
• 3 packages instant ramen noodles (flavor packets discarded)
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• ½ cup low-sodium soy sauce
• ¼ cup brown sugar, lightly packed
• 1 cup low-sodium chicken or beef broth
• 1 large head of broccoli, cut into florets
• 1 carrot, peeled and cut into matchsticks
• 3 scallions, thinly sliced
• Toasted sesame seeds, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ramen Noodles: Cook the ramen noodles according to the package instructions. Drain and set aside.
2. Marinate the Beef: In a medium bowl, toss the thinly sliced flank steak with cornstarch until evenly coated. Set aside.
3. Sear the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated beef slices in a single layer and sear for about 2 minutes on each side until browned. Remove the beef from the skillet and set aside.
4. Sauté Aromatics: In the same skillet, reduce the heat to medium and add the toasted sesame oil. Add the minced garlic and ginger, sautéing until fragrant, approximately 1 minute.
5. Prepare the Sauce: Stir in the low-sodium soy sauce, brown sugar, and low-sodium chicken or beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens slightly, about 3 to 5 minutes.
6. Cook Vegetables: Add the broccoli florets and carrot matchsticks to the skillet. Cover and cook until the vegetables are tender, approximately 5 minutes.
7. Combine Ingredients: Return the seared beef to the skillet, stirring to coat it thoroughly in the sauce. Add the cooked ramen noodles and sliced scallions, tossing to combine all ingredients evenly.
8. Serve: Garnish with toasted sesame seeds and serve hot.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Protein Alternatives: Substitute the flank steak with chicken, shrimp, or tofu for a different protein option.
• Vegetable Additions: Incorporate bell peppers, snap peas, or mushrooms to enhance the dish’s flavor and nutritional value.
• Spice Level: Add red pepper flakes or a drizzle of sriracha to introduce a spicy kick.
• Noodle Substitutions: Use udon, soba, or rice noodles if preferred.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwaving, as it can make the noodles soggy.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak are suitable alternatives to flank steak.

Is it necessary to discard the ramen flavor packets?

Yes, the recipe uses a homemade sauce, so the flavor packets are not needed.

Can I make this dish gluten-free?

Use gluten-free soy sauce (tamari) and gluten-free noodles to accommodate dietary restrictions.

How can I make the beef more tender?

Slicing the beef thinly against the grain and marinating it with cornstarch helps tenderize it.

What can I serve with this stir-fry?

A side of steamed vegetables or a simple salad complements this dish well.

Can I prepare this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the components ahead and combine them just before serving.

How do I prevent the noodles from becoming mushy?

Cook the noodles until al dente and avoid overcooking them when combining with the sauce.

Is there a vegetarian version of this recipe?

Yes, substitute the beef with tofu and use vegetable broth instead of chicken or beef broth.

Can I freeze the leftovers?

Freezing is not recommended, as the noodles may become mushy

Mongolian Beef Stir-Fry with Ramen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian Fusion
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

This Mongolian Beef Stir-Fry with Ramen is a flavorful and quick fusion dish featuring tender beef, crisp vegetables, and savory ramen noodles coated in a rich, sweet, and savory sauce. Ready in under 30 minutes, this easy homemade takeout meal is perfect for weeknight dinners!

---

Ingredients

• For the Beef:
  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
• For the Noodles & Vegetables:
  • 3 packages instant ramen noodles (flavor packets discarded)
  • 1 large head of broccoli, cut into florets
  • 1 carrot, peeled and cut into matchsticks
  • 3 scallions, thinly sliced
• For the Sauce:
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar, lightly packed
  • 1 cup low-sodium chicken or beef broth
• For Garnish:
  • Toasted sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Ramen Noodles – Cook ramen noodles according to package instructions. Drain and set aside.
2. Marinate the Beef – In a medium bowl, toss sliced flank steak with cornstarch until evenly coated. Set aside for 10 minutes.
3. Sear the Beef – Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 2 minutes per side until browned. Remove and set aside.
4. Sauté Aromatics – In the same skillet, reduce heat to medium and add sesame oil. Sauté garlic and ginger until fragrant (about 1 minute).
5. Prepare the Sauce – Stir in soy sauce, brown sugar, and broth. Bring to a boil, then simmer for 3-5 minutes until slightly thickened.
6. Cook the Vegetables – Add broccoli and carrots to the skillet. Cover and cook for 5 minutes until tender.
7. Combine Everything – Return beef to the skillet, stirring to coat in the sauce. Add cooked ramen noodles and scallions, tossing everything together.
8. Serve – Garnish with toasted sesame seeds and enjoy hot!

---

Notes

• Protein Variations – Swap flank steak with chicken, shrimp, or tofu.
• Extra Veggies – Try bell peppers, snap peas, or mushrooms for more texture.
• Spice it Up – Add red pepper flakes or Sriracha for heat.
• Noodle Options – Substitute with udon, soba, or rice noodles if preferred.
• Make-Ahead Tip – Prepare beef and veggies ahead for faster cooking.