Ingredients
3 packages instant ramen, flavor pack discarded
2 tbsp. vegetable oil
1 lb. sirloin steak, sliced against the grain
2 tbsp. cornstarch
1 tbsp. toasted sesame oil
3 cloves garlic, minced
1 tsp. minced ginger
1/2 c. reduced-sodium soy sauce
1/4 c. lightly packed brown sugar
1 c. low-sodium chicken (or beef) broth
Pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 scallions, thinly sliced
Toasted sesame seeds, for garnish
Preparation
Step 1Cook ramen noodles according to package instructions. Drain and set aside. Step 2In 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.Step 3Reduce 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. Step 4Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes. Step 5Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions. Step 6Garnish with toasted sesame seeds before serving.
One thing I kept the same: cornstarch. It makes the meat crispy and caramelized on the outside, and it helps thicken the sauce, giving it a velvety texture. If you don’t have any on hand (or you forgot to pick some up), feel free to skip it. But make sure to use it next time! (Rest assured, there will be a next time!) If you’ve made this recipe, be sure to drop us a comment down below and let us know how you liked it! Trying to cut back on carbs? Make our Mongolian beef lettuce cups instead. Editor’s Note: The introduction and photo for this recipe were updated on January 14, 2022. GET YOURS NOW! Delish Cookbook, barnesandnoble.com
