Mongolian Beef Stir-Fry with Ramen is the perfect marriage of savory beef, rich soy-based sauce, and soft ramen noodles. It’s a quick and easy dinner option that satisfies all your cravings for something sweet, savory, and slightly spicy. With tender beef, a luscious sauce, and the simplicity of ramen, this dish is guaranteed to become a family favorite!
Every time I make this Mongolian Beef Stir-Fry with Ramen, it’s an instant hit in our household. My husband absolutely adores the caramelized beef with its rich, flavorful sauce, and our kids can’t resist slurping up every last noodle! This recipe is so popular that it has become our go-to on busy weeknights or when we’re craving takeout flavors but want something homemade. I still remember the first time I whipped it up—my little family cleaned their plates so fast, and now they request it almost every week! It’s truly a heartwarming and delicious family tradition.
Why This Mongolian Beef Stir-Fry with Ramen?
- Easy Weeknight Dinner: This dish is not only packed with flavor but also comes together quickly, making it perfect for those busy nights when you want something both fast and delicious.
- Bold and Balanced Flavors: With the perfect mix of savory soy sauce, sweet brown sugar, and a hint of ginger and garlic, the sauce is bursting with rich, deep flavors that pair beautifully with the tender beef.
- Instant Ramen Twist: The ramen noodles add a fun, chewy texture, making it a more filling meal and giving you the comfort-food vibes everyone loves.
- Customizable Heat: The optional red pepper flakes allow you to control the spice level—make it mild or fiery, just the way your family likes!
- Minimal Ingredients, Maximum Flavor: With ingredients you likely already have in your pantry, this recipe is both affordable and mouth-wateringly delicious.
Ingredients:
- 450g (1 lb) flank steak, thinly sliced against the grain
- 30g (1/4 cup) cornstarch
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, minced
- 120 ml (1/2 cup) soy sauce
- 110g (1/2 cup) brown sugar
- 60 ml (1/4 cup) water
- 1/2 tsp red pepper flakes (optional)
- 2 packs (170g/6 oz) instant ramen noodles (seasoning packets discarded)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Directions:
- Prepare the Beef:
In a bowl, coat the thinly sliced flank steak with cornstarch, ensuring each piece is evenly covered. Shake off any excess cornstarch before cooking. - Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the beef in batches, being careful not to overcrowd the pan. Sear each piece until it’s golden brown and slightly crispy on the edges. Set the beef aside. - Prepare the Sauce:
In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and ginger for about 1 minute until they release their fragrance. Pour in the soy sauce, brown sugar, water, and red pepper flakes. Stir everything together and bring the sauce to a gentle simmer. - Combine the Beef with the Sauce:
Return the browned beef to the skillet, tossing it to ensure every piece is coated in the sauce. Let the mixture simmer for 2-3 minutes, allowing the sauce to thicken slightly. - Cook the Ramen:
While the beef and sauce are simmering, cook the ramen noodles according to package instructions, but leave out the seasoning packets. Drain the noodles and toss them into the skillet with the beef and sauce. Stir until everything is well combined and heated through. - Serve:
Transfer the stir-fry to plates or a large serving dish. Garnish with sliced green onions and sesame seeds if you like. Serve immediately and enjoy this mouthwatering meal!
Notes:
- Substitutions: Feel free to swap out the flank steak for chicken, pork, or even tofu for a vegetarian version! You can also use gluten-free soy sauce to make the dish gluten-friendly.
- Ramen Noodles: If you prefer, you can use fresh or dried Asian noodles instead of instant ramen for a more traditional touch.
- Spice Level: Adjust the red pepper flakes to your taste. If you love spicy food, add a bit more, or leave it out altogether if you’re serving kids.
- Meal Prep: This dish keeps well in the fridge for up to 3 days, making it a great option for meal prepping. Reheat gently to keep the beef tender.
This Mongolian Beef Stir-Fry with Ramen is sure to become a household favorite, just like it has in mine! Give it a try, and you’ll see why we can’t get enough of it!