Mongolian beef stir-fry with ramen is a delectable fusion dish that combines the rich flavors of Mongolian cuisine with the comforting appeal of Japanese ramen. This recipe offers a tantalizing blend of tender beef, crisp vegetables, and savory sauce, all served over a bed of slurp-worthy noodles. Whether you’re a fan of Asian cuisine or simply craving a hearty and satisfying meal, this dish is sure to become a favorite in your recipe repertoire.
Ingredients:
- 1 pound (450g) flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Stir-Fry Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For the Stir-Fry:
- 2 packages of ramen noodles, cooked according to package instructions
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
- In a bowl, combine the thinly sliced flank steak with soy sauce, cornstarch, minced garlic, and grated ginger. Mix well to coat the beef evenly, then set aside to marinate for about 15-20 minutes.
- While the beef is marinating, prepare the stir-fry sauce by combining soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. Stir until the sugar is dissolved and set the sauce aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef slices in a single layer and cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add another 2 tablespoons of vegetable oil. Add the sliced bell peppers and onion, and stir-fry for 3-4 minutes until they are tender-crisp.
- Return the cooked beef to the skillet, then pour the prepared stir-fry sauce over the beef and vegetables. Stir well to coat everything evenly in the sauce and cook for an additional 1-2 minutes until heated through.
- To serve, divide the cooked ramen noodles among serving bowls. Ladle the Mongolian beef stir-fry over the noodles, garnish with chopped green onions and sesame seeds, and serve hot.
