Mongolian Beef Stir-Fry with Ramen


  • 1 lb flank steak, thinly sliced against the grain
  • 2 packets of instant ramen noodles, seasoning discarded
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger, minced
  • 3 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3 green onions, sliced
  • 1 teaspoon sesame seeds (for garnish)


  1. Cook the ramen noodles according to package instructions, drain, and set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the sliced beef and stir-fry until it starts to brown, about 2-3 minutes.
  4. Add ginger and garlic to the pan and stir-fry for another minute until fragrant.
  5. In a small bowl, whisk together soy sauce, brown sugar, and beef broth. Pour this mixture over the beef.
  6. Simmer for about 5 minutes until the sauce begins to reduce.
  7. Dissolve cornstarch in water and stir into the sauce. Cook for another 2-3 minutes, or until the sauce has thickened.
  8. Add the cooked ramen noodles to the skillet and toss to coat with the sauce.
  9. Garnish with sliced green onions and sesame seeds before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

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