Mongolian Beef Ramen

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

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.

Full Reading: https://www.delish.com/cooking/recipe-ideas/recipes/a51085/mongolian-beef-ramen-recipe/

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