Savory Mongolian Beef Stir-Fry With Ramen Recipe For Busy Nights

Savory mongolian beef stir-fry with ramen promises a culinary adventure that’ll make your taste buds dance.

Crisp vegetables and tender meat create a symphony of flavors in this quick dinner solution.

You can easily master this restaurant-style dish without complicated techniques.

Every bite delivers a perfect balance of sweet, tangy, and umami notes.

Weeknight meals never looked so exciting with this simple yet impressive recipe.

Noodles soaking up rich sauce will have you craving seconds before the first plate is empty.

What’s to Love About Mongolian Beef Stir-Fry with Ramen

• Whip Up a Flavor Explosion: This Mongolian Beef Ramen brings restaurant-quality excitement straight to your kitchen with minimal effort.
• Customize Your Culinary Adventure: Swap vegetables, adjust spice levels, or add extra protein to make this recipe uniquely yours without complicated modifications.
• Quick and Satisfying Weeknight Meal: Deliver a delicious, restaurant-style dinner in less than 30 minutes, perfect for busy families craving bold Asian-inspired flavors.
• Budget-Friendly Gourmet Experience: Transform simple ingredients into a mouthwatering dish that tastes expensive but costs just pennies per serving, making home cooking feel like a luxurious treat.

Mongolian Beef Stir-Fry with Ramen Ingredients

• Flank Steak: Tender beef sliced thin for a delicious stir-fry.
• Ramen Noodles: Quick-cooking noodles that soak up the flavorful sauce.

• Bell Peppers: Colorful and crunchy vegetable for added texture.
• Onion: Sweet and aromatic base for the stir-fry.
• Green Onions: Fresh garnish with a mild onion flavor.

• Soy Sauce: Salty and umami-rich Asian condiment.
• Hoisin Sauce: Sweet and tangy Chinese-style sauce.
• Brown Sugar: Adds depth and slight sweetness to the dish.
• Rice Vinegar: Mild and slightly sweet Asian vinegar.
• Sesame Oil: Nutty and aromatic oil with distinctive flavor.

• Garlic: Pungent and flavorful aromatics.
• Ginger: Spicy and warming root that adds complexity.
• Cornstarch: Helps to tenderize beef and thicken sauce.
• Vegetable Oil: Neutral cooking oil for stir-frying.
• Sesame Seeds: Crunchy and nutty topping for garnish.

Cooking Mongolian Beef Stir-Fry with Ramen

Step 1: Marinate the Beef

Slice the flank steak into thin strips.

• Soy sauce
• Cornstarch
• Minced garlic
• Grated ginger

Toss everything together, ensuring each beef strip gets a delicious coating.

Let the beef soak up those amazing flavors for 15-20 minutes while you prep other ingredients.

Step 2: Whip Up the Sauce

• Soy sauce
• Hoisin sauce
• Brown sugar
• Rice vinegar
• Sesame oil

Mix until the ingredients blend into a smooth, glossy mixture.

Step 3: Prepare the Ramen

Cook the ramen noodles following the package instructions.

Drain the noodles and give them a quick toss with a splash of oil to keep them from clumping together.

Step 4: Sear the Beef

Heat vegetable oil in a large skillet or wok over medium-high heat.

Carefully place the marinated beef in a single layer, letting each piece sizzle and brown for 2-3 minutes on each side.

Once beautifully caramelized, remove the beef and set aside.

Step 5: Sauté the Vegetables

In the same skillet, add more vegetable oil.

Toss in bell peppers and onions, stirring and cooking for 3-4 minutes until they’re tender-crisp and vibrant.

Step 6: Bring It All Together

Return the beef to the skillet with the vegetables.

Pour the prepared sauce over everything, gently tossing to coat.

Let the mixture simmer for 1-2 minutes, allowing the sauce to slightly thicken and warm through.

Step 7: Serve and Enjoy

Divide the ramen noodles into serving bowls.

Top with the sizzling Mongolian beef and colorful vegetables.

Sprinkle chopped green onions and sesame seeds for that perfect finishing touch.

Dig in and savor every delicious bite!

Helpful Tips for Mongolian Beef Stir-Fry with Ramen

• Use flank steak sliced against the grain to ensure each bite remains tender and easy to chew.
• Allow beef to marinate exactly 15-20 minutes to absorb flavors without breaking down protein fibers.
• Toss ramen with a small amount of oil after cooking and drain completely to maintain ideal texture and prevent clumping.
• Simmer sauce briefly to let it slightly thicken, creating a glossy coating that clings perfectly to beef and vegetables.
• Swap beef with firm tofu or seitan, pressing out excess moisture before marinating to achieve similar texture and flavor absorption.

Storing and Reheating Mongolian Beef Stir-Fry with Ramen

• Store leftovers in an airtight container within 2 hours of cooking, keeping the beef and noodles separate to maintain texture.
• Let the stir-fry cool completely to room temperature before sealing to prevent condensation and soggy noodles.
• Keep the Mongolian beef stir-fry refrigerated for up to 3-4 days for optimal freshness and flavor.
• Warm gently in a skillet over medium heat, adding a splash of water or extra sauce to restore moisture and prevent drying out, stirring occasionally until heated through.

What to Pair with Mongolian Beef Stir-Fry and Ramen

• Cool Down with Crisp Sake: Select a chilled junmai sake that balances the savory beef's richness with its clean, smooth profile. Its subtle rice notes complement the stir-fry's bold Asian flavors without overwhelming the dish.
• Refresh with Asian Beer Pairing: Grab a Tsingtao or Sapporo beer to cut through the stir-fry's intense umami and spice. The light, refreshing beer provides a perfect counterpoint to the robust beef and tangy sauce.
• Elevate with Ginger Mocktail: Craft a zesty non-alcoholic ginger mocktail using fresh ginger, sparkling water, and a touch of lime. Its bright, spicy undertones enhance the dish's ginger and garlic notes while offering a palate-cleansing experience.
• Balance with Asian Slaw: Prepare a quick cucumber and carrot slaw dressed in rice vinegar and sesame oil. The crisp, tangy side dish adds textural contrast and provides a cool, light accompaniment to the rich Mongolian beef.

Mongolian Beef Stir-Fry Variations to Explore

• Gluten-Free Mongolian Beef: Replace soy sauce with tamari or coconut aminos. Use gluten-free ramen noodles or substitute with rice noodles for a celiac-friendly version.
• Vegetarian Protein Power: Swap beef with extra-firm tofu or seitan. Press tofu thoroughly, cut into cubes, and marinate using the same technique. Ensure crispy exterior by coating with cornstarch before stir-frying.
• Low-Carb Cauliflower Swap: Replace ramen with cauliflower rice or spiralized zucchini noodles. Reduce brown sugar or use a low-carb sweetener like erythritol to maintain sauce consistency while cutting carbohydrates.
• Spicy Asian Kick: Add red pepper flakes or sriracha sauce to the marinade. Include sliced jalapeños during vegetable stir-fry for increased heat. Adjust spice levels according to personal preference for a fiery version of the classic recipe.

FAQs

• Why marinate the beef before cooking?

Marinating tenderizes the meat, adds flavor depth, and helps prevent dryness during high-heat cooking. The soy sauce, cornstarch, garlic, and ginger create a protective coating that locks in moisture and enhances taste.

• Can I use a different cut of beef?

Flank steak works best, but you can substitute with sirloin or ribeye. Just ensure the meat is thinly sliced against the grain for maximum tenderness and quick cooking.

• How do I prevent the ramen noodles from sticking together?

After draining, toss the noodles with a small amount of oil. This creates a light coating that prevents clumping and keeps the noodles separate and easy to serve.

• What if I want a spicier version of this dish?

Add red pepper flakes to the stir-fry sauce or include some sliced fresh chili peppers during the vegetable stir-fry stage. These will introduce heat without changing the fundamental recipe structure.

Mongolian Beef Stir-Fry With Ramen Recipe

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4.8 from 25 reviews

• Total Time: 50 minutes
• Yield: 2 1x

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Description

Sizzling Mongolian Beef Stir-Fry with Ramen brings bold Asian flavors to your dinner table. Rich beef strips dance with spicy sauce over tender noodles, creating a quick and satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 g) flank steak, thinly sliced against the grain

Marinade:

• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) cornstarch

Aromatics:

• 2 cloves garlic, minced
• 1 teaspoon (5 ml) fresh ginger, grated

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Instructions

1. Infuse flank steak with a robust marinade of soy sauce, cornstarch, aromatic garlic, and zesty ginger. Allow the meat to absorb these flavors for 15-20 minutes, creating a deeply seasoned foundation.
2. Craft a dynamic sauce by whisking together soy sauce, hoisin, brown sugar, rice vinegar, and sesame oil, developing a complex flavor profile that will elevate the entire dish.
3. Prepare ramen noodles according to package directions, then gently coat with a hint of oil to prevent clumping, ensuring they remain separate and ready for the final presentation.
4. Sear the marinated beef in a scorching hot skillet, creating a caramelized exterior while maintaining a tender interior. Work in a single layer to achieve optimal browning, then transfer to a holding plate.
5. In the same skillet, quickly sauté bell peppers and onions until they reach a vibrant, crisp-tender state, preserving their natural crunch and brilliant colors.
6. Reunite the beef with the sautéed vegetables, then cascade the prepared sauce over the mixture. Allow the ingredients to meld and the sauce to slightly thicken, creating a glossy, cohesive coating.
7. Plate the dish by spreading ramen noodles as a base, then generously top with the Mongolian beef mixture. Finish with a sprinkle of chopped green onions and a delicate shower of sesame seeds for added texture and visual appeal.

Notes

• Beef Selection: Choose flank steak with visible marbling for tender, juicy meat that absorbs marinade perfectly and creates mouthwatering texture.
• Marinating Magic: Allow full 20 minutes marinating time to help beef absorb flavors deeply and tenderize meat proteins for maximum flavor and softness.
• Heat Control: Use high heat while stir-frying to achieve beautiful caramelization and prevent meat from becoming tough or rubbery during cooking process.
• Quick Vegetable Technique: Maintain crisp vegetable texture by stir-frying briefly, keeping bell peppers and onions vibrant and retaining nutritional value.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Stir-Frying
• Cuisine: Mongolian

Nutrition

• Serving Size: 2
• Calories: 380
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 80 mg