Description
A savory and delicious Mongolian Beef Ramen recipe featuring tender flank steak coated in cornstarch, sautéed with crisp green bell peppers, and tossed in a rich, slightly sweet soy-based sauce. Served over perfectly cooked ramen noodles and garnished with fresh green onions, this dish offers a perfect balance of flavors and textures, ideal for a comforting homemade meal.
Ingredients
Scale
- 1½ pound flank steak, sliced thinly against the grain
- ¼ cup cornstarch
- ¼ cup vegetable oil
- 1 green bell pepper, sliced into thin strips
- 8 ounce ramen noodles, uncooked
- 3 green onions, chopped
- 2 tablespoon sesame oil
- ¾ cup low sodium soy sauce
- ⅔ cup packed brown sugar
- 1¼ cup low sodium chicken broth
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Instructions
- Slice the flank steak into thin small pieces against the grain. Place the steak and cornstarch into a large Ziploc bag, seal it, and shake vigorously until all steak pieces are evenly coated with cornstarch.
- Heat vegetable oil in a non-stick skillet over medium-high heat. When hot, add the beef in 2 to 3 batches to avoid overcrowding and sticking. Cook each batch until browned, adding more oil if necessary. Remove cooked beef and set aside on a plate. Discard used oil from the skillet.
- Using the same skillet, add sliced green bell pepper and sauté for 2-3 minutes until slightly softened. Remove and set aside.
- In the same skillet, combine sesame oil, soy sauce, brown sugar, minced garlic, chicken broth, and red pepper flakes. Cook over medium heat, stirring occasionally, until the sauce thickens and reduces by about one quarter, approximately 10 minutes. Be careful not to over-reduce.
- Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
- Return the cooked beef and bell pepper to the skillet with the sauce. Toss to coat evenly. Add the cooked ramen noodles and toss everything together until well mixed and heated through.
- Garnish with chopped green onions and serve immediately while hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Mongolian Beef Ramen, beef ramen, easy ramen recipe