Mongolian Beef Ramen

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Mongolian Beef Ramen



INGREDIENTS
package instant ramen, flavor pack discarded
2 tbsp. 
vegetable oil
1 lb. 
sirloin steak, sliced against the grain
2 tbsp. 
cornstarch
1 tbsp. 
sesame oil
garlic cloves, minced
1 tsp. 
minced ginger
1/2 c. 
soy sauce
1/4 c. 
lightly packed brown sugar
1 c. 
chicken (or beef) broth
pinch red pepper flakes
large head broccoli, cut into florets
carrot, peeled and cut into matchsticks
green onions, thinly sliced
Toasted sesame seeds, for garnish


DIRECTIONS
  1. Cook ramen noodles according to package instructions. Drain and set aside.
  2. In 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.
  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 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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