If you are craving a mouthwatering meal that blends tender beef with flavorful noodles, the Mongolian Beef Stir-Fry with Ramen Recipe is your answer. This dish brings together the perfect harmony of crispy seared flank steak, a savory and slightly sweet sauce, and those irresistibly chewy ramen noodles. It’s a comforting yet exciting meal that comes together quickly, satisfying both your hunger and your taste buds with every bite.
Ingredients You’ll Need
Each ingredient in this recipe is simple but essential, working together to create layers of texture and bold flavor. From the tender beef to the aromatic garlic and ginger, each component has a role to play in elevating this dish.
- 1 lb flank steak, thinly sliced against the grain: This cut gives you tender, juicy beef that’s perfect for quick cooking.
- 1/4 cup cornstarch: Helps create a crispy, delicious coating on the beef.
- 2 tablespoons vegetable oil: A neutral oil for searing the beef beautifully.
- 3 cloves garlic, minced: Adds an irresistible aromatic depth.
- 1 teaspoon fresh ginger, grated: Brings a zesty, warm spice to the sauce.
- 1/2 cup low-sodium soy sauce: The salty, umami foundation of the dish.
- 1/3 cup brown sugar: Balances the savoriness with a touch of sweetness.
- 1/4 cup water: Helps soften and blend the sauce.
- 1 tablespoon hoisin sauce (optional): Adds complexity and a slight tang, but feel free to skip it if you want a simpler sauce.
- 1/2 teaspoon red pepper flakes (optional): For a bit of heat that wakes up your palate.
- 2 packs instant ramen noodles (discard seasoning packets): The star noodle that absorbs all the lovely sauce perfectly.
- 2 green onions, sliced: Provide fresh crunch and a pop of color at the end.
- 1 tablespoon sesame oil: Gives a nutty aroma that rounds out the dish.
- Sesame seeds for garnish (optional): Adds texture and a pretty finishing touch.
- Steamed broccoli or snap peas (optional, for serving): For a fresh, healthy green side that complements the richness.
How to Make Mongolian Beef Stir-Fry with Ramen Recipe
Step 1: Prepare the Beef
Start by tossing your thinly sliced flank steak in cornstarch. This simple coating method helps the beef brown beautifully and develop a light crust that adds a satisfying texture to every bite. Let it sit for about 10 minutes so the cornstarch has a chance to stick well to the meat.
Step 2: Sear the Beef
Heat your vegetable oil in a large skillet or wok over medium-high heat, then add the beef in batches. Sear each batch for 1 to 2 minutes per side until the pieces are golden and slightly crispy on the edges. Removing the beef from the pan and setting it aside ensures it doesn’t overcook while you prepare the rest.
Step 3: Build the Sauce
In the same pan, toss in the minced garlic and grated ginger. Sauté them just until fragrant—this usually takes about 30 seconds. Next, stir in soy sauce, brown sugar, water, hoisin sauce (if using), and red pepper flakes for a little kick. Allow the sauce to simmer gently for 2 to 3 minutes, letting it thicken slightly and harmonize the flavors.
Step 4: Prepare the Ramen Noodles
While your sauce simmers, cook the ramen noodles according to the package instructions, but be sure to discard the seasoning packets—they’re not needed here. Once cooked, drain the noodles thoroughly, so they’re ready to soak up the savory sauce.
Step 5: Bring It All Together
Return the seared beef to the pan with the sauce, then add the drained ramen noodles. Toss everything vigorously so that the beef and noodles become perfectly coated with that glossy, flavorful sauce. Drizzle with sesame oil and toss again to infuse that lovely nutty aroma. Finally, mix in sliced green onions for freshness and a pop of color.
How to Serve Mongolian Beef Stir-Fry with Ramen Recipe
Garnishes
Sprinkle toasted sesame seeds on top for a bit of crunch and visual appeal. The contrast of textures from the tender beef, chewy noodles, and crunchy seeds really makes eating this dish a delightful experience.
Side Dishes
Serving steamed broccoli or crisp snap peas alongside adds an inviting vibrant green and healthy crunch. The lightness of these veggies balances the rich flavors of the Mongolian beef and noodles.
Creative Ways to Present
For a fun twist, serve the stir-fry in individual bowls topped with additional fresh herbs like cilantro or thinly sliced chili peppers for extra heat and color. You can also plate it over a bed of steamed jasmine rice if you want more substance or serve it family-style in a large shallow dish for a communal vibe.
Make Ahead and Storage
Storing Leftovers
Your Mongolian Beef Stir-Fry with Ramen Recipe keeps well in the fridge for up to 3 days. Simply transfer leftovers to an airtight container to preserve flavor and moisture. It’s perfect for quick lunches or dinners when you want something tasty without the effort.
Freezing
While this dish tastes best fresh, you can freeze the beef and sauce mixture (without the noodles) for up to a month. When ready to eat, thaw overnight in the refrigerator and reheat gently. Add freshly cooked ramen noodles to maintain the ideal texture.
Reheating
To reheat, warm the stir-fry in a skillet over medium heat, stirring occasionally until heated through. If it seems dry, splash in a little water or broth to loosen the sauce. Adding fresh green onions or sesame oil after reheating will refresh the flavors beautifully.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute with skirt steak or sirloin. Just be sure to slice thinly against the grain for maximum tenderness.
Is it possible to make this recipe vegetarian?
Yes! Swap the beef for firm tofu or seitan and adjust cooking time accordingly. Use vegetable broth and soy sauce to keep the flavors rich and satisfying.
What if I don’t have hoisin sauce?
No worries! Hoisin sauce is optional and adds a tangy layer, but omitting it won’t compromise the overall flavor. You can replace it with a bit more soy sauce or a splash of oyster sauce if you have it.
Can I use fresh noodles instead of instant ramen?
Definitely. Fresh egg noodles or other Asian wheat noodles work wonderfully in this recipe and can add an extra silky texture.
How spicy is this dish with the red pepper flakes?
The half teaspoon of red pepper flakes adds a gentle heat that subtly enhances the flavors without overpowering. You can easily adjust the amount to suit your spice tolerance.
Final Thoughts
There’s something incredibly satisfying about combining bold, savory flavors with an easy, quick cooking process, and this Mongolian Beef Stir-Fry with Ramen Recipe delivers just that. Whether you’re cooking for your family or just treating yourself, it’s bound to become one of your go-to dishes because it’s as delicious as it is simple to whip up. I can’t wait for you to try it and experience the comforting, crave-worthy magic in every bite!
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Mongolian Beef Stir-Fry with Ramen Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
A flavorful and quick Mongolian Beef Stir-Fry paired with tender ramen noodles. This Asian-inspired dish features thinly sliced flank steak coated in cornstarch, seared to crispy perfection, and tossed in a savory, sweet sauce made from soy, brown sugar, and ginger. Served with green onions and optional veggies, it’s a perfect weekday dinner ready in just 30 minutes.
Ingredients
Beef and Coating
- 1 lb flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce and Seasoning
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1 tablespoon hoisin sauce (optional)
- 1/2 teaspoon red pepper flakes (optional)
Noodles and Garnishes
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 green onions, sliced
- 1 tablespoon sesame oil
- Sesame seeds for garnish (optional)
- Steamed broccoli or snap peas (optional, for serving)
Cooking Oil
- 2 tablespoons vegetable oil
Instructions
- Prepare the beef coating: In a medium bowl, toss the thinly sliced flank steak with cornstarch until it is well coated. Set aside for 10 minutes to allow the coating to adhere properly, which will help achieve a crispy texture when cooked.
- Sear the beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches, add the cornstarch-coated beef and sear for 1 to 2 minutes on each side until browned and crispy. Remove the beef from the pan and set aside on a plate.
- Make the sauce: In the same pan, add minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Pour in the low-sodium soy sauce, brown sugar, water, and stir in hoisin sauce and red pepper flakes if using. Bring the mixture to a simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
- Cook the noodles: While the sauce simmers, cook the instant ramen noodles according to package instructions, then drain thoroughly to prevent sogginess.
- Combine beef, noodles, and sauce: Return the seared beef to the pan along with the drained ramen noodles. Toss everything together using tongs or a spatula until the beef and noodles are evenly coated with the savory sauce.
- Finish and garnish: Drizzle the sesame oil over the stir-fry and stir in sliced green onions. Remove from heat. Garnish the dish with sesame seeds and serve immediately with optional steamed broccoli or snap peas on the side for added color and nutrition.
Notes
- For a gluten-free version, substitute tamari for soy sauce and use gluten-free ramen noodles.
- Add colorful vegetables like bell peppers or mushrooms to enhance nutrition and texture.
- Adjust red pepper flakes to control the spiciness according to your preference.
- Serve immediately for the best texture of noodles and crispy beef.
