Mongolian Beef Ramen. Just like PF Chang’s Mongolian Beef but with Ramen Noodles! Ready in less than 30 minutes.

  • 1 pound flank steak, sliced against the grain and cut into ¼ inch cubes
  • ⅛ cup cornstarch
  • ½ tablespoon sesame oil
  • ½ tablespoon canola or vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ½ cup low sodium soy sauce
  • ½ cup water
  • ¾ cup light or dark brown sugar
  • oil for frying
  • 10 ounce package dry ramen noodles
  • sliced green onions for garnished, if desired


  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
  2. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  3. Heat oil until hot but not scorching.
  4. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
  5. Remove from the oil with a slotted spoon and place on paper towels.
  6. Carefully remove the oil from the skillet or wok and whip clean.
  7. Heat sesame oil and canola oil to the same pan the beef was cooked in.
  8. Add in garlic and ginger and cook for 1-2 minutes.
  9. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  10. While the sauce is cooking boil noodles according to package instructions.
  11. Place beef in the sauce and toss to coat.
  12. Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch)
  13. Toss in the ramen noodles and cook for an additional minute.
  14. Serve immediately with green onions for garnish if desired.

source allrecipes

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