Description

This Mongolian Beef Stir-Fry with Ramen is a delicious fusion of bold, savory flavors and satisfying textures. Thinly sliced marinated beef is stir-fried to perfection, then mixed with colorful vegetables and coated in a rich stir-fry sauce. The dish is served over a bed of chewy ramen noodles, making it a hearty, comforting meal that’s perfect for weeknight dinners. The combination of tender beef, crisp vegetables, and the slightly sweet, umami-packed sauce offers a restaurant-quality dish in the comfort of your own home. With easy substitutions for different proteins or added vegetables, this recipe is versatile and can be adapted to fit your preferences.

Ingredients

Scale

For the Beef and Marinade:

1 lb flank steak, thinly sliced against the grain
2 tbsp soy sauce (for marinade)
1 tbsp cornstarch
2 cloves garlic, minced
1 tsp fresh ginger, grated

For the Stir-Fry Sauce:

1/4 cup soy sauce
2 tbsp hoisin sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil

For the Stir-Fry:

2 tbsp vegetable oil (for stir-frying the beef)
2 packs ramen noodles, cooked per package instructions
2 tbsp vegetable oil (for stir-frying vegetables)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, thinly sliced
2 green onions, chopped (for garnish)
Sesame seeds, for garnish

Instructions

Marinate the Beef:
In a bowl, combine the sliced flank steak with 2 tbsp soy sauce, cornstarch, minced garlic, and grated ginger. Mix well to coat the beef evenly and marinate for 15–20 minutes while preparing the other ingredients.
Prepare the Sauce:
In a small bowl, whisk together 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil. Set the sauce aside.
Cook the Ramen Noodles:
Cook the ramen noodles according to package instructions. Drain and set them aside, tossing with a little oil to prevent them from sticking together.
Stir-Fry the Beef:
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the marinated beef in a single layer for 2–3 minutes per side until browned. Remove the beef from the skillet and set it aside.
Stir-Fry the Vegetables:
In the same skillet, add 2 tbsp vegetable oil. Stir-fry the bell peppers and onion for 3–4 minutes until they are tender-crisp but still bright in color.
Combine Everything:
Return the beef to the skillet with the vegetables. Pour the stir-fry sauce over the mixture and toss to coat evenly. Let the sauce simmer for 1–2 minutes to heat through and thicken slightly.
Serve:
Divide the cooked ramen noodles among serving bowls. Top with the Mongolian beef and vegetables. Garnish with chopped green onions and a sprinkle of sesame seeds.

Notes

Protein Substitutions: You can replace the flank steak with chicken, shrimp, or tofu for a different take on the dish.
Vegetable Variations: Feel free to add vegetables like broccoli, snap peas, or carrots for added color and nutrition.
Gluten-Free Option: Use gluten-free ramen noodles and substitute tamari for soy sauce to make this recipe gluten-free.
Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently in a skillet to maintain texture. If freezing, store the beef and vegetables separately from the noodles.