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Mongolian Beef Ramen
4 servings
| prepCook ramen noodles according to package instructions, drain, and set aside | ||
| 2 tbsp vegetable oil | Sear beef with cornstarch | Return beef, add noodles & scallions, garnish & serve |
| 1 lb / 450 g sirloin steak, sliced against the grain | ||
| 2 tbsp cornstarch | ||
| 1 tbsp toasted sesame oil | Build sauce with garlic, ginger, soy, sugar, broth | |
| 3 cloves garlic, minced | ||
| 1 tsp minced ginger | ||
| 1/2 cup / 120 ml reduced-sodium soy sauce | ||
| 1/4 cup / 50 g lightly packed brown sugar | ||
| 1 cup / 240 ml low-sodium chicken or beef broth | ||
| Pinch red pepper flakes | ||
| 1 large head broccoli, cut into florets | Simmer broccoli and carrot until tender | |
| 1 carrot, peeled and cut into matchsticks | ||
| 3 scallions, thinly sliced | ||
| 3 cups / 450 g cooked ramen noodles | ||
| Toasted sesame seeds, for garnish | ||
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