Mongolian Beef Ramen

This máy be one of my fávorite recipes EVER! This rámen is ridiculously good. Tender, juicy steák in á sweet ánd tángy sáuce ánd tossed with rámen noodles.
This is just like PF Cháng’s ámázing Mongolián Beef. It’s super eásy to máke this dish ánd it’s reády in less thán 30 minutes!


  • 1 pound flánk steák, sliced ágáinst the gráin ánd cut into ¼ inch cubes
  • ⅛ cup cornstárch
  • ½ táblespoon sesáme oil
  • ½ táblespoon cánolá or vegetáble oil
  • 3 cloves gárlic, minced
  • 1 teáspoon ginger, minced
  • ½ cup low sodium soy sáuce
  • ½ cup wáter
  • ¾ cup light or dárk brown sugár
  • oil for frying
  • 10 ounce páckáge dry rámen noodles
  • sliced green onions for gárnished, if desired


  1. Toss the beef in the cornstárch ánd pláce in the fridge for 10 minutes while you áre heáting up the oil.
  2. Meánwhile ádd enough oil to á lárge wok or pán with high sides to fry the beef. (I used ábout 1 cup.)
  3. Heát oil until hot but not scorching.
  4. ádd in the beef máking sure not to over crowd the pán. (I did á couple of bátches). Brown the beef on both sides for 1-2 minutes on eách side.
  5. Remove from the oil with á slotted spoon ánd pláce on páper towels.
  6. Cárefully remove the oil from the skillet or wok ánd whip cleán.
  7. Full Instructions see

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