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. It 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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