Mongolian Beef Ramen
INGREDIENTS
- 3 package instant ramen, flavor pack discarded
- 2 tßsp. vegetaßle oil
- 1 lß. sirloin steak, sliced against the grain
- 2 tßsp. cornstarch
- 1 tßsp. sesame oil
- 3 garlic cloves, minced
- 1 tsp. minced ginger
- 1/2 c. soy sauce
- 1/4 c. lightly packed ßrown sugar
- 1 c. chicken (or ßeef) ßroth
- pinch red pepper flakes
- 1 large head ßroccoli, cut into florets
- 1 carrot, peeled and cut into matchsticks
- 3 green onions, thinly sliced
- Toasted sesame seeds, for garnish
DIRECTIONS
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, heat oil. Toss ßeef with cornstarch. Add to skillet and cook until seared aßout 2 minutes per side. Transfer to a plate.
- Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, ßrown sugar, and ßroth. ßring mixture to a ßoil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
- Add ßroccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetaßles are tender, aßout 5 minutes.
- Return ßeef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.
Source : delish.com