Name: Mongolian Beef Stir-Fry with Ramen
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
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)

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Mongolian Beef Stir Fry with Ramen This Mongolian Beef Stir Fry with Ramen is everything delicious about the good old days of stir fry. Easy to throw together and with tons of flavor, it’s a hearty meal for weeknights or a fun dinner for entertaining. Garnish with scallions and sesame seeds for extra freshness and crunch!

Why You’ll Love this Mongolian Beef Stir-Fry with Ramen:

Restaurant-Quality Taste: The sweet-and-savory Mongolian sauce is so rich and coats each bite, so you get takeout flavor at home.

Quick and easy: This recipe comes together in less than 30 minutes, so it’s perfect for a busy night.

Texture and Color: Between the tender beef, crunchy veggies and slurp-able noodles, this stir-fry has it all.

Versatile Ingredients: You can throw in more vegetables, or swap out the protein, to make it your own.

One-Pan Cooking: No choice but to clean up is minimal, since the whole meal is prepared in one skillet or wok.

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Key Ingredients:

Flank Steak

Slice Thinly Against the Grain: The grain of a piece of meat refers to the muscle fibers that make it up.

Marinate for Flavor and Tenderness: The beef will be marinated in soy sauce, cornstarch, garlic and ginger, which helps to tenderize the beef and infuse it with flavor.

Alternate Cuts: If you don’t want skirt steak or sirloin also works well.

Soy Sauce

Adds Umami: Soy sauce is used in both the marinade and sauce and gives the dish its characteristic umami flavor.

Low-Sodium Option: Substitute low-sodium soy sauce for a less salty dish.

Hoisin Sauce

Behind the Sweet and the Savory: Hoisin sauce brings complexity to the table with its signature balance of sweetness, saltiness, and a delicate hint of spice.

Skip: If you don’t have hoisin sauce, substitute oyster sauce or teriyaki sauce.

Brown Sugar

Balances Flavors: The brown sugar in the sauce adds some sweetness that counteracts the salty soy sauce and the sour rice vinegar.

Substitutes for Sweetener: You could try using honey or maple syrup instead of the brown sugar to get a different flavor profile.

Ramen Noodles

Quick-Cooking and Flavorful: Ramen noodles are perfect for stir-fry because they cook up quickly and have the chewy texture that stands up well to the sauce.

Noodles: Want to use something different? Substitute with udon, lo mein, or rice noodles.

Bell Peppers and Onion

Add Color and Crunch: Red and yellow bell peppers, sliced, and onion, sliced, add color, flavor and a slight crunch.

Other Veggies: Broccoli, snow peas or baby corn can be added for additional texture and flavor.

Sesame Oil

For a Nutty Kick: A splash of sesame oil in the sauce perfumes it with a warm, nutty aroma that rounds out the flavor.

Alternative Oils: Sesame oil is optional if you don’t have, but it gives more authentic flavor to the dish.

Full ingredients list with quantities and instructions can be found in the recipe card at the bottom

Step-by-Step Instructions:

Step 1: Marinate the Beef

Make the Beef: Slice The flank steak perpendicularly to the grain. This guarantees tenderness and easier chewing.

Marinade: Combine the beef in a bowl with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 2 cloves garlic, minced, and 1 teaspoon grated ginger. Coat the beef well and allow to marinate for 15-20 minutes. This does several things: It tenderizes the beef and season it.

Step 2: Prepare the Stir-Fry Sauce

The caveat here is that you want to only cut the onions and make the sauce before starting to cook the noodles in the next step.

Toss the sauce: In a small bowl mix the soy sauce (1/4 cup), hoisin sauce (2 tablespoons), brown sugar (2 tablespoons), rice vinegar (1 tablespoon) and sesame oil (1 teaspoon). Stir until the sugar dissolves and set aside. This sauce, which is sweet and savory, will coat the beef and vegetables in the stir-fry.

Step 3: Prepare the Ramen Noodles

Prepare the Noodles: Cook the ramen noodles according to the package instructions. Drain and keep in the same bowl so they’re ready to add to the stir-fry.

Step 4: Stir-Fry the Beef

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

Add and Cook the Beef: Add the marinated beef in a single layer, cooking for 2-3 minutes per side, or until browned and cooked through. Take the beef out of the pan and set it to the side. If necessary, brown the meat in batches for more even browning.

Step 5: Repeat with the vegetables.

Add More Oil: In that same skillet, heat another 2 tablespoons of vegetable oil.

Prepare the Vegetables: In the skillet, place the sliced red and yellow bell peppers and onion. Add and stir-fry for 3-4 minutes or until they are tender-crisp. You want the veggies to still be slightly crunchy for texture.

Step 6: Combine Everything

Return the Beef: Add the cooked beef back to the skillet with the vegetables.

Add the Sauce: Pour the stir-fry sauce on top of the beef and vegetables. Stir to combine and cook for 1-2 minutes until warmed. The sauce should become thicker and coat nicely.

Step 7: Serve

Assemble the Bowls: Place the cooked ramen noodles into serving bowls.

Top with the Stir-Fry: Spoon the Mongolian beef and vegetables over the noodles.

Garnish: Top with chopped green onions and sesame seeds for added crunch and flavor.

Serving Suggestions:

This Mongolian Beef Stir-Fry with Ramen is great on its own, but you can take your meal up a notch with these sides:

Steamed Vegetables: Pair these with steamed broccoli, snow peas or bok choy for a healthy touch.

Spring Rolls or Dumplings: Get some veggie spring rolls or some dumplings, either one makes a great appetizer pairing with this fusion dish.

Jasmine Rice: If you’re more of a rice person than a noodle person, serve the stir-fry atop jasmine rice.

Chili Garlic Sauce: Add a little heat by serving with chili garlic sauce or sriracha on the side for a spicy hit.

Storage and Reheating Tips:

It’s a good one for leftovers and keeps well:

Refrigeration: Store leftover in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the stir-fry without noodles for up to 2 months. To eat, thaw in the refrigerator overnight, and make fresh noodles.

To Reheat: Heat in a skillet over medium heat, pouring in a splash of water or broth to revive the sauce.

Variations to Try:

Be creative and give these splashes your own spin:

Spicy Mongolian Beef: Stir a teaspoon of red pepper flakes, or a drizzle of sriracha, into the sauce for a spicier version.

Vegetarian Variation: Substitute tofu or mushrooms for the beef and leave out the marinade for a tasty vegetarian stir-fry.

Make it gluten-free: If you use gluten-free soy sauce or tamari, hoisin sauce, and rice noodles, this dish can be gluten-free.

Cashew Mongolian Beef: Add a handful of cashews or peanuts with the vegetables for an extra crunch and flavor.

Conclusion:

This Mongolian Beef Stir Fry with Ramen is an easy but flavorful fusion dish. Tender slices of beef, fresh veggies and ramen noodles in a drool-worthy sauce are guaranteed to hit the spot. Surprise your guests at your next dinner and savor every bite of this dish, made at home!