Mongolian Beef Ramen

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 packages instant ramen, flavor pack discarded

2 tbsp. vegetable oil

1 lb. sirloin steak, sliced against the grain

2 tbsp. cornstarch

1 tbsp. toasted sesame oil

3 cloves garlic, minced

1 tsp. minced ginger

1/2 c. reduced-sodium soy sauce

1/4 c. lightly packed brown sugar

1 c. low-sodium chicken (or beef) broth

Pinch red pepper flakes

1 large head broccoli, cut into florets

1 carrot, peeled and cut into matchsticks

3 scallions, thinly sliced

Toasted sesame seeds, for garnish

Directions

Cook ramen noodles according to package instructions. Drain and set aside.

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.

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.

Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.

Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions.

Garnish with toasted sesame seeds before serving.

Nutrition

• Calories: 787
• Total Fat: 39 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 88 mg
• Sodium: 2586 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 8 g
• Total Sugars: 19 g
• Protein: 39 g