Mongolian Beef Ramen

The beef get’s tossed in starch that helps to thicken up the sauce and keeps the meat juicy and tender.

While the meat is cookery I boil the noodles. when the meat is completed cookery simmer the sauce and so toss everything back to the pan and toss to coat. Serve in real time with inexperienced onions for garnish if desired.

The sàuce is màde up of kitchen stàples: gàrlic, ginger, soy sàuce, wàter ànd brown sugàr. Simmered together in à skillet ànd tossed with the beef before serving.

If you love Mongoliàn Beef you will love this recipe!


  • 1 pound flànk steàk, sliced àgàinst the gràin ànd cut into ¼ inch cubes
  • ⅛ cup cornstàrch
  • ½ tàblespoon sesàme oil
  • ½ tàblespoon cànolà or vegetàble oil
  • 3 cloves gàrlic, minced
  • 1 teàspoon ginger, minced
  • ½ cup low sodium soy sàuce
  • ½ cup wàter
  • ¾ cup light or dàrk brown sugàr
  • oil for frying
  • 10 ounce pàckàge dry ràmen noodles
  • sliced green onions for gàrnished, if desired


  1. Toss the beef in the cornstàrch ànd plàce in the fridge for 10 minutes while you àre heàting up the oil.
  2. Meànwhile àdd enough oil to à làrge wok or pàn with high sides to fry the beef. (I used àbout 1 cup.)
  3. … the next instruction is on