Description
This Mongolian Beef Ramen Stir-Fry is a flavorful and comforting dish that combines tender cornstarch-coated flank steak, sautéed green bell peppers, and perfectly cooked ramen noodles all tossed in a rich, slightly sweet soy-based sauce. Ready in just under an hour, it’s an easy weeknight meal that marries savory, sweet, and spicy elements for a satisfying Asian-inspired stir-fry.
Ingredients
Scale
Beef and Coating
- 1½ pound flank steak, sliced thinly against the grain
- ¼ cup cornstarch
- ¼ cup vegetable oil
Vegetables
- 1 green bell pepper, sliced into thin strips
- 3 green onions, chopped (for garnish)
Noodles
- 8 ounce ramen noodles (uncooked)
Sauce
- 2 tablespoon sesame oil
- ¾ cup low sodium soy sauce
- â…” cup packed brown sugar
- 1¼ cup low sodium or no sodium added chicken broth
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the Beef: Slice the flank steak into small thin pieces against the grain to ensure tenderness. Place the beef and cornstarch in a large ziplock bag, seal it tightly, and shake well until every piece is fully coated with cornstarch for a crispy exterior when cooked.
- Cook the Beef: Heat the vegetable oil in a nonstick skillet over medium-high heat until hot. Add the beef in 2-3 batches to avoid crowding the pan, which prevents sticking and allows for even browning. Cook each batch for about 2-3 minutes until the beef is browned. Remove the cooked beef to a plate and discard the used oil from the skillet.
- Sauté the Bell Pepper: Using the same skillet, add the sliced green bell pepper and sauté for 2-3 minutes until it softens slightly but still retains some crunch. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add sesame oil, low sodium soy sauce, brown sugar, minced garlic, chicken broth, and red pepper flakes. Stir to combine all ingredients and cook over medium heat until the sauce thickens and reduces by approximately 25%, which takes about 10 minutes. Be careful not to reduce the sauce too much to maintain enough liquid for coating the noodles.
- Cook the Ramen Noodles: While the sauce reduces, cook the ramen noodles following the package instructions until al dente. Drain thoroughly to remove excess water.
- Combine Ingredients: Return the browned beef and sautéed bell pepper to the skillet with the thickened sauce. Toss well to coat the beef and peppers evenly. Then add the drained ramen noodles and stir everything together until the noodles are fully coated and the mixture is heated through.
- Garnish and Serve: Top the finished stir-fry with chopped green onions for a fresh, mild onion flavor. Serve immediately to enjoy the dish at its best hot and flavorful.
Notes
- For extra heat, increase red pepper flakes according to taste.
- Use low sodium soy sauce and chicken broth to keep salt levels moderate.
- The cornstarch coating helps create a crispy crust on the beef when fried without breading.
- Flank steak should be sliced thinly against the grain for tenderness.
- If preferred, substitute ramen noodles with other thin wheat noodles or rice noodles.
- Make sure to not overcook the bell pepper; maintain some crunch for texture balance.
- To save time, prepare the sauce first and keep warm while cooking beef and vegetables.
