Mongolian Beef Ramen (chefsavvy)

1 lb flank steak, sliced against the grain and cut into 1/4″ cubes
1/8 c cornstarch
1/2 T sesame oil
1/2 T canola or vegetable oil
3 cloves garlic, minced
1 t ginger, minced
1/2 c low sodium soy sauce
1/2 c water
3/4 c light or dark brown sugar
oil for frying
10 oz pkg dry ramen noodles
sliced green onions for garnished, if desired

Toss the beef in the cornstarch and place in the fridge for 10 min while you are heating up the oil. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. Heat oil until hot but not scorching. Add in the beef making sure not to over crowd the pan. Brown the beef on both sides for 1 – 2 min on each side. Remove from the oil with a slotted spoon and place on paper towels. Carefully remove the oil from the skillet or wok and wipe clean. Heat sesame oil and canola oil to the same pan the beef was cooked in. Add in garlic and ginger and cook for 1 – 2 min. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2 – 3 min. Set aside. While the sauce is cooking boil noodles according to package instructions. Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2 – 3 min. (If the sauce is not thick enough sprinkle in some more cornstarch.) Toss in the ramen noodles and cook for an additional min. Serve immediately with green onions for garnish if desired. Serves 4.


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