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Mongolian Beef Stir-Fry with Ramen

Mongolian Beef Stir-Fry with Ramen
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This Easy Mongolian Beef Stir-Fry with Ramen is a quick, flavorful dish combining tender slices of beef glazed in a savory, slightly sweet sauce with chewy ramen noodles. Ready in under 30 minutes, it balances sweet, savory, and umami flavors with satisfying textures, making it perfect for busy weeknights or impressive weekend meals.

Ingredients

Scale

Protein

  • 8 oz beef flank steak, thinly sliced
  • Optional: tofu or mushrooms as vegetarian substitutes
  • Optional: chicken or pork thinly sliced for protein swaps

Noodles

  • 1 package ramen noodles (about 3 oz)
  • Optional low-carb substitutes: zucchini noodles or shirataki noodles

Sauce & Marinade

  • 1/4 cup soy sauce (use gluten-free soy sauce or tamari for gluten-free option)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon cornstarch (dissolved in 2 tablespoons water)

Vegetables & Garnishes

  • 2 green onions, sliced
  • Optional vegetables: bell peppers, snap peas, broccoli, carrots, baby corn
  • Toasted sesame seeds for garnish (optional)

Cooking Oil

  • 2 tablespoons vegetable oil

Instructions

  1. Prepare the Beef and Marinade: Thinly slice the flank steak against the grain for tenderness. In a bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger to create the marinade. Toss the beef in this mixture and let it sit for 10 to 15 minutes to soak up the flavors.
  2. Cook the Ramen Noodles: While the beef marinates, cook the ramen noodles according to package instructions but avoid overcooking; they should be slightly firm as they will cook further in the stir-fry. Drain and set aside.
  3. Stir-Fry the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook quickly until browned on all sides but still tender inside. Remove beef from the pan and set aside to prevent overcooking.
  4. Make the Sauce and Combine: In the same pan, add garlic and ginger, sautéing quickly until fragrant. Mix in soy sauce, brown sugar, and the cornstarch slurry to create a thick sauce. Return the cooked ramen noodles and beef to the pan, tossing well to coat evenly with the sauce.
  5. Final Touches: Add sliced green onions and any optional vegetables, stir-frying for 1 to 2 minutes until combined and heated through. Taste and adjust the sauce seasoning if needed. Serve immediately.

Notes

  • Slice beef thinly across the grain for the most tender texture.
  • Marinate the beef for at least 10 minutes to develop flavor; marinating longer enhances taste.
  • Avoid overcooking noodles as they will cook further during stir-frying.
  • Use high heat during stir-frying to seal in juices and maintain vegetable crunch.
  • Thicken the sauce with cornstarch slurry to achieve a silky texture that clings well to the noodles and beef.
  • Substitute beef with tofu or mushrooms for a vegetarian version.
  • Adjust spiciness by adding chili flakes or sriracha if desired.
  • Use gluten-free soy sauce and noodles to make this recipe gluten-free.

Nutrition

Keywords: Mongolian Beef, Stir-Fry, Ramen, Quick Dinner, Asian, Beef Stir-Fry, Easy Recipe, Weeknight Meal

Find it online: https://mealsbysarah.com/mongolian-beef-stir-fry-with-ramen/