Are you ready to dive into a quick and delicious meal that’s bursting with flavor? This Easy Mongolian Beef Stir-Fry with Ramen is the perfect dish for busy weeknights or when you’re craving something savory and satisfying. The tender beef, sweet and tangy sauce, and perfectly cooked ramen come together in a dish that’s as easy to make as it is to devour.

This stir-fry is more than just a quick meal; it’s an experience in your kitchen. The combination of thinly sliced beef and a rich, soy-based sauce infused with ginger and garlic creates a dish that’s both comforting and exciting. The ramen noodles soak up all the delicious flavors, making every bite a treat. Whether you’re feeding the family or just treating yourself, this recipe is sure to become a favorite.

So, grab your wok and let’s get cooking! In just a few simple steps, you’ll have a meal that’s better than takeout and way more satisfying.

Resume of the Recipe in Todd Wilbur’s Writing Style:

This Easy Mongolian Beef Stir-Fry with Ramen is a quick and flavorful dish that combines the best of both worlds: tender beef in a sweet and savory sauce with the satisfying chew of ramen noodles. Perfect for a fast weeknight dinner, this recipe is a must-try for anyone who loves bold flavors and easy cooking.

The beauty of this dish lies in its simplicity. With just a handful of ingredients and minimal prep, you can create a meal that’s packed with flavor and sure to impress. The sauce is the star here, coating each piece of beef and noodle in a rich, savory glaze that’s absolutely irresistible.

This Easy Mongolian Beef Stir-Fry with Ramen quickly became a household favorite after the first time I made it. My husband loves anything with a good kick of flavor, and this dish didn’t disappoint. The combination of tender beef and rich, garlicky sauce over ramen noodles had him asking for seconds, and our little one couldn’t get enough of the noodles! Now, whenever we’re craving something quick, tasty, and comforting, this stir-fry is our go-to. It’s become one of those meals that brings everyone to the table with smiles, and that’s what cooking is all about!

Why This Easy Mongolian Beef Stir-Fry with Ramen:

• Quick and Easy: Ready in under 30 minutes, perfect for weeknights.
• Flavor-Packed: Sweet, savory, and just the right amount of spice.
• Comforting: Ramen noodles soak up the delicious sauce for a satisfying meal.
• Versatile: Customize with your favorite vegetables or protein alternatives.

How to Make Easy Mongolian Beef Stir-Fry with Ramen:

1. Prep the Beef: Toss the thinly sliced flank steak with cornstarch, ensuring each piece is well coated. Shake off any excess cornstarch.
2. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, cooking until browned and slightly crispy. Remove the beef from the skillet and set it aside.
3. Make the Sauce: In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 1 minute until fragrant. Add the soy sauce, brown sugar, water, and red pepper flakes. Stir to combine and bring the sauce to a simmer.
4. Combine Beef and Sauce: Return the cooked beef to the skillet, stirring to coat the beef evenly with the sauce. Let it simmer for 2-3 minutes until the sauce thickens slightly.
5. Cook the Ramen: Meanwhile, cook the ramen noodles according to package instructions, omitting the seasoning packets. Drain and add the cooked noodles to the skillet with the beef and sauce. Toss to combine everything well.
6. Serve: Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!

Tips For Easy Mongolian Beef Stir-Fry with Ramen

• Cornstarch Coating: The cornstarch gives the beef a crispy texture and helps thicken the sauce.
• Adjust Heat: Add more red pepper flakes if you like a spicier dish.
• Don’t Overcook the Noodles: Ramen noodles cook quickly, so be sure to drain them as soon as they’re tender to avoid sogginess.

Substitutions and Variations:

• Protein Alternatives: Swap the beef for chicken, pork, or tofu.
• Vegetable Add-Ins: Add broccoli, bell peppers, or snap peas for extra color and nutrition.
• Low-Sodium: Use low-sodium soy sauce to reduce the salt content.

Make a Healthier Version:

• Whole Wheat Noodles: Use whole wheat or gluten-free noodles instead of ramen.
• Reduce Sugar: Cut back on the brown sugar or use a sugar substitute.
• Less Oil: Reduce the amount of oil or use a non-stick pan to cut down on fat.

Closing in Todd Wilbur Style:

And there you have it! A quick, flavorful dish that’s sure to satisfy your cravings. Don’t forget to share your culinary creations with us, and be sure to check out our other mouthwatering recipes for more inspiration!

Frequently Asked Questions For Easy Mongolian Beef Stir-Fry with Ramen

Can I use a different cut of beef?
Yes, you can use sirloin, ribeye, or even ground beef as a substitute.

How do I make this dish spicier?
Add more red pepper flakes or a splash of sriracha sauce.

Can I make this ahead of time?
Yes, you can prepare the beef and sauce ahead of time, then cook the noodles and combine when ready to serve.

Is there a gluten-free option?
Use gluten-free soy sauce and rice noodles instead of ramen.

Can I add vegetables to this stir-fry?
Absolutely! Vegetables like bell peppers, broccoli, or snap peas are great additions.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

What if I don’t have fresh ginger?
You can use ground ginger as a substitute, though fresh ginger adds more flavor.

Easy Mongolian Beef Stir-Fry with Ramen

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb (450g) flank steak, thinly sliced against the grain

• 1/4 cup cornstarch

• 2 tbsp vegetable oil, divided

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 1/2 cup soy sauce

• 1/2 cup brown sugar

• 1/4 cup water

• 1/2 tsp red pepper flakes (optional)

• 2 packs instant ramen noodles (discard seasoning packets)

• 2 green onions, sliced (for garnish)

• Sesame seeds (optional, for garnish)

Directions

• Prep the Beef: Toss the thinly sliced flank steak with cornstarch, ensuring each piece is well coated. Shake off any excess cornstarch.
• Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in batches, cooking until browned and slightly crispy. Remove the beef from the skillet and set it aside.
• Make the Sauce: In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 1 minute until fragrant. Add the soy sauce, brown sugar, water, and red pepper flakes. Stir to combine and bring the sauce to a simmer.
• Combine Beef and Sauce: Return the cooked beef to the skillet, stirring to coat the beef evenly with the sauce. Let it simmer for 2-3 minutes until the sauce thickens slightly.
• Cook the Ramen: Meanwhile, cook the ramen noodles according to package instructions, omitting the seasoning packets. Drain and add the cooked noodles to the skillet with the beef and sauce. Toss to combine everything well.
• Serve: Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!