Mongolian Beef Ramen

INGREDIENTS

3 

package instant ramen, flavor pack discarded

2 tbsp. 

vegetable oil

1 lb. 

sirloin steak, sliced against the grain

2 tbsp. 

cornstarch

1 tbsp. 

sesame oil

3 

garlic cloves, minced

1 tsp. 

minced ginger

1/2 c. 

soy sauce

1/4

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c. 

lightly packed brown sugar

1 c. 

chicken (or beef) broth

pinch red pepper flakes

1 

large head broccoli, cut into florets

1 

carrot, peeled and cut into matchsticks

3 

green onions, thinly sliced

Toasted sesame seeds, for garnish

DIRECTIONS

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

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