Mongolian Beef Ramen

Saying it's an upgrade doesn't give this dish justice. It's SO. FLIPPING. GOOD.

Mongolian Beef Ramen

INGREDIENTS
  1. 3 package instant ramen, flavor pack discarded
  2. 2 tbsp. vegetable oil
  3. 1 lb. sirloin steak, sliced against the grain
  4. 2 tbsp. cornstarch
  5. 1 tbsp. sesame oil
  6. 3 garlic cloves, minced
  7. 1 tsp. minced ginger
  8. 1/2 c. soy sauce
  9. 1/4 c. lightly packed brown sugar
  10. 1 c. chicken (or beef) broth
  11. pinch red pepper flakes
  12. 1 large head broccoli, cut into florets
  13. 1 carrot, peeled and cut into matchsticks
  14. 3 green onions, thinly sliced
  15. Toasted sesame seeds, for garnish

DIRECTIONS
  • Cook ramen noodles according to package instructions. Drain and set aside.
  • 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.
  • 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.