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Old 11-14-2017, 09:00 PM
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Default Mongolian Beef Ramen

This was easy and delicious!

I added a package of sliced fresh mushrooms along with the broccoli. I used 2 pinches of red pepper flakes - coulda used more.


Mongolian Beef Ramen

1 lb. any kind of beef steak, sliced against the grain
2 tbsp. corn starch
2 tbsp. vegetable oil
1 tbsp. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1/2 c. soy sauce
1/4 c. brown sugar
1 c. chicken broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 package instant ramen, flavor pack discarded
3 green onions, thinly sliced
Toasted sesame seeds

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch. Cook until crispy, 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 chicken 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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mongolian beef ramen

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