Mongolian Beef Ramen

Mongolian Beef Ramen

There are two reasons for tossing the beef in cornstarch. First, it makes the steak crispy and caramelized on the outside. And second, it helps thicken the sauce. If you don't have any on hand (or you forgot to pick some up), feel free to skip it. But make sure to use it next time! (Rest assured, there will be a next time.)

INGREDIENTS

  • 3 package instant ramen, flavor pack discarded
  • 2 tbsp. vegetable oil
  • 1 lb. sirloin steak, sliced against the grain
  • 2 tbsp. cornstarch
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 1 tsp. minced ginger
  • 1/2 c. soy sauce
  • 1/4 c. lightly packed brown sugar
  • 1 c. chicken (or beef) broth
  • pinch red pepper flakes
  • 1 large head broccoli, cut into florets
  • 1 carrot, peeled and cut into matchsticks
  • 3 green onions, thinly sliced
  • Toasted sesame seeds, for garnish

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