Easy Mongolian Beef Recipe
If you don't know what Mongolian beef tastes like... think Beef Lo Mein that you would get at your local Asian take out restaurant. While we do have our favorite take out restaurants, I wanted to try this for myself and see if I could capture the unique flavors they have. Well, if you ask my husband he said it was better than any take out he has ever had. Or he was just being nice... haha guess we will never know. But I'd say the dish has an impressive amount of flavor for the short amount of time it took to cook it. I found this recipe from Delish and stayed pretty true to it except my cook times are different because I found that theirs were totally off. Let me know if you make it and how it goes for you! :-)
- 3 packages of instant ramen (doesn't matter the flavor because we are only using the noodles)
- 2 Tablespoons of vegetable oil
- 1lb sirloin steak sliced against the grain into 1 inch pieces. The steak I used was bigger than 1lb but once I trimmed the fat and removed the bone it was about 1lb of meat for the recipe.
- 2 Tablespoons of Cornstarch
- 2 Tablespoons of sesame oil
- 3 garlic cloves minced
- 1 teaspoon of fresh ginger minced
- 1/2 cup of soy sauce
- 1/4 cup of lightly packed brown sugar
- 1 cup beef broth(I added 1 cup of water and 1 bouillon cube)
- 1 large head of broccoli chopped into bite size florets
- 1/4 cup of carrot matchsticks
- 3 green onions thinly sliced
- sesame seeds
Why Sirloin Steak?
Sirloin is one of the most underrated steaks there is in my opinion. It is fully of flavor, not very fatty, and is tender. These are our favorite on the grill in summer. For this recipe, the short quick time doesn't matter with toughness of meat because this steak is already tender to eat.
- Cook ramen in boiling water for 3 minutes. Transfer to colander and drain. I rinse the ramen with cool water to stop it from cooking further and clumping together. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium- high heat.
- Toss the sliced beef with the cornstarch until fully covered.
- Add beef to pan and cook in oil until seared on outsides. I would say about 4 minutes. If the outside isn't browned yet, let it go a bit longer.
- Transfer the beef to a plate with a paper towel on it and set aside.
- Reduce the remaining oil in the skillet to medium-low and add the sesame oil. Stir in the garlic and ginger and simmer for about 1 minute.
- Add soy sauce, brown sugar, and broth to the skillet. Bring this to a boil, then let simmer until sauce is thickened. I simmered my sauce for 5 minutes.
- Add the broccoli and carrots making sure they get covered in the sauce. Bring to a simmer and let cook until broccoli is starting to change color meaning it is tender. You can also check with a fork. This took about 10 minutes for me.
- Return the beef, ramen, and add green onions to the skillet. I used tongs to coat everything with the sauce.
- Sprinkle with sesame seeds before serving.