Mongolian Beef Ramen

Prép Timé: 10 Mins
Cook Timé: 20 Mins
Total Timé: 30 Mins
Sérvés: 4

INGREDIENTS

• 1 pound flank stéak, slicéd against thé grain and cut into ¼ inch cubés
• ⅛ cup cornstarch
• ½ tabléspoon sésamé oil
• ½ tabléspoon canola or végétablé oil
• 3 clovés garlic, mincéd
• 1 téaspoon gingér, mincéd
• ½ cup low sodium soy saucé
• ½ cup watér
• ¾ cup light or dark brown sugar
• oil for frying
• 10 ouncé packagé dry ramén noodlés
• slicéd gréén onions for garnishéd, if désiréd

INSTRUCTIONS

1. Toss thé bééf in thé cornstarch and placé in thé fridgé for 10 minutés whilé you aré héating up thé oil.
2. Méanwhilé add énough oil to a largé wok or pan with high sidés to fry thé bééf. (I uséd about 1 cup.)
3. Héat oil until hot but not scorching.
4. Add in thé bééf making suré not to ovér crowd thé pan. (I did a couplé of batchés). Brown thé bééf on both sidés for 1-2 minutés on éach sidé.
5. Rémové from thé oil with a slottéd spoon and placé on papér towéls.
6. Caréfully rémové thé oil from thé skillét or wok and whip cléan.
7. Héat sésamé oil and canola oil to thé samé pan thé bééf was cookéd in.
8. Add in garlic and gingér and cook for 1-2 minutés.
9. Stir in soy saucé, watér and brown sugar. Bring to a simmér and cook for 2-3 minutés. Sét asidé.
10. Whilé thé saucé is cooking boil noodlés according to packagé instructions.
11. Placé bééf in thé saucé and toss to coat.
12. Bring thé saucé back to a simmér and cook until thickénéd 2-3 minutés. (If thé saucé is not thick énough sprinklé in somé moré cornstarch)
13. Toss in thé ramén noodlés and cook for an additional minuté.
14. Sérvé immédiatély with gréén onions for garnish if désiréd.

Sourcé : https://foodandcake789.blogspot.com/2017/08/mongolian-beef-ramen.html

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