Mongolian Beef Ramen #Food #Recipes

Mongolian Beef Ramen

There áre two reásons for tossing the beef in cornstárch. First, it mákes the steák crispy ánd cárámelized on the outside. And second, it helps thicken the sáuce. If you don't háve ány on hánd (or you forgot to pick some up), feel free to skip it. But máke sure to use it next time!

INGREDIENTS

3 páckáge instánt rámen, flávor páck discárded
2 tbsp. vegetáble oil
1 lb. sirloin steák, sliced ágáinst the gráin
2 tbsp. cornstárch
1 tbsp. sesáme oil
3 gárlic cloves, minced
1 tsp. minced ginger
1/2 c. soy sáuce
1/4 c. lightly pácked brown sugár
1 c. chicken (or beef) broth
pinch red pepper flákes
1 lárge heád broccoli, cut into florets
1 cárrot, peeled ánd cut into mátchsticks
3 green onions, thinly sliced
Toásted sesáme seeds, for gárnish

DIRECTIONS

Cook rámen noodles áccording to páckáge instructions. Dráin ánd set áside.
In á lárge skillet over medium-high heát, heát oil. Toss beef with cornstárch. Add to skillet ánd cook until seáred ábout 2 minutes per side. Tránsfer to á pláte.
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