Mongolian Beef with Ramen Noodles is a simple yet flavorful meal. With sirloin, broccoli, carrots and sesame oil, this dish has amazing flavor.
I had been sharing videos on our Facebook page when I came across a Mongolian Beef with Ramen Noodles recipe. I looked so good and so easy. I wanted to try it out but wasn’t sure how The Hardworking Husband would like it. I had one thing going for me. It’s beef and The HH loves beef.
The HH LOVED it. He said I could make it every day if I wanted. I loved it too. I have made it 3 times since. It was pretty easy to make also. This is going to be put in permanent rotation in our menu.
I love this recipe because the flavors are amazing and it’s so simple. I love the flavor of sesame oil. It’s amazing how much it affect the flavors of the dishes that it’s in.
- 3 pkg ramen noodles discard season packet
- 2 Tbsp olive oil
- 1.5 lbs sirloin
- 2 Tbsp cornstarch
- 2 Tbsp sesame oil
- 1 tsp minced ginger
- 3 garlic cloves
- 1/2 cup soy sauce
- 1 cup chicken broth
- 1/4 cup brown sugar
- 4 cups broccoli florets
- 2 carrots
Cook ramen noodles according to package directions. Do not add season packet. Drain the noodles and set aside.
Add olive oil to large skillet and heat on medium.
Slice sirloin against the grain in bit size pieces. Toss in cornstarch. Cook sirloin in oil until crispy on both sides.
Remove meat from skillet and set aside.
Cut broccoli bite size pieces. Cut carrots into match sticks.
Add sesame oil to pan. Add minced garlic and ginger. Cook for about a minute.
Add soy sauce, chicken broth and brown sugar to skillet. Bring to a boil and simmer for 5 minutes.
Add broccoli and carrots, cover and simmer for another 5 minutes.
Add meat back to pan and mix to coat meat with sauce.
Add noodles to skillet and mix.
I use amino acids instead of soy sauce. I use 1/4 cup instead of the 1/2 cup. Amino acids tend to have a strong flavor than soy sauce.
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