Mongolian Beef Ramen
Description
Pressed for time but still want a great dinner? Look no further, this one's for you. It uses instant ramen noodles, yes, that's right, along with sirloin stead, some veggies, chicken stock and seasonings.
Ingredients
1 lb. sirloin streak, sliced against the grain
2 T. cornstarch
2 T. vegetable oil
1 T. sesame oil
3 garlic cloves, minced
1 t. minced ginger
1/2 c. soy sauce
1/4 c. brown sugar
1 c. chicken stock/broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 packages instant ramen, flavor pack discarded
3 green onions, thinly sliced
toasted sesame seeds
Directions
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Cook ramen noodles according to package instructions; drain; set aside.
In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch; place in skillet; cook until crispy, about 2 minutes per side. Transfer to a plate/platter.
Reduce heat to medium-low; add sesame oil to skillet; stir in garlic; cook until fragrant, about 1 minute. Add soy sauce, brown sugar and chicken stock/broth; bring to a simmer; let thicken, 3 - 5 minutes; add broccoli and carrots; cover skillet; cook until tender, about 3-5 minutes. Return beef to skillet; stir until completely coated in sauce. Stir in cooked ramen noodles and green onions.
Garnish with toasted sesame seeds. Serve.
4 servings.