Mongolian Beef Stir-Fry with Ramen Recipe
Ingredients
1 lb flank steak thinly sliced against the grain
2 tbsp soy sauce for marinating beef
1 tbsp cornstarch
2 cloves garlic minced
1 tsp fresh ginger grated
2 tbsp vegetable oil for stir-frying beef
1/4 cup soy sauce for stir-fry sauce
2 tbsp hoisin sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
2 packages ramen noodles cooked according to package instructions
2 tbsp vegetable oil for stir-frying vegetables
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 onion thinly sliced
2 green onions chopped for garnish
sesame seeds for garnish
Instructions
Thinly slice the flank steak against the grain. In a bowl, mix the beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, minced garlic, and grated ginger. Marinate for 15-20 minutes.
In a small bowl, combine 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil. Stir until sugar dissolves. Set aside.
Cook the ramen noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side. Remove from skillet and set aside.
In the same skillet, heat another 2 tablespoons of vegetable oil. Add sliced bell peppers and onion. Stir-fry for 3-4 minutes until tender-crisp.
Return the cooked beef to the skillet with the vegetables. Pour in the stir-fry sauce, stirring to coat everything. Cook for 1-2 minutes until heated through.
Divide the ramen noodles into bowls. Spoon the Mongolian beef and vegetables over the noodles. Garnish with chopped green onions and sesame seeds.