Mongolian Beef Stir-Fry With Ramen Recipe -

Growing up, I was always fascinated by the idea of Mongolian beef. The name conjured images of vast steppes and nomadic warriors, and the dish itself promised a bold, flavorful experience.

Little did I know that this beloved dish had its roots in Chinese-American cuisine.

I remember the first time I tried Mongolian beef at a local Chinese restaurant. The beef was tender and juicy, the sauce was rich and savory, and the vegetables were crisp-tender. I was hooked. I knew I had to learn how to make this dish at home.

After a lot of trial and error, I finally perfected my Mongolian beef recipe.

The key to a great Mongolian beef is in the preparation of the beef. I use flank steak, which is a lean cut of beef that is perfect for stir-frying.

I thinly slice the steak against the grain, then toss it in cornstarch to help it retain its moisture and develop a crispy crust.

Mongolian Beef Stir-Fry with Ramen recipe

Once the beef is coated in cornstarch, I stir-fry it in a hot wok with a little oil until it’s cooked through. Then, I add a mixture of soy sauce, hoisin sauce, oyster sauce, and brown sugar to create a rich and flavorful sauce.

I simmer the sauce until it thickens, then toss it with the beef and vegetables.

The result is a mouthwatering dish that’s perfect for any occasion. It’s easy to make, and it’s always a crowd-pleaser.

Mongolian Beef And Ramen

Why pair Mongolian beef with ramen? It’s a match made in culinary heaven! The tender beef, the vibrant vegetables, and the rich, savory sauce are a perfect complement to the chewy noodles.

It’s like a symphony of flavors and textures, a harmonious blend that satisfies both the mind and the palate. I first tried this combination on a whim, and I was blown away.

The ramen noodles added a comforting element to the dish, making it even more satisfying.

It’s the perfect way to elevate a classic stir-fry into a complete meal. So, next time you’re craving a delicious and satisfying meal, give this pairing a try. You won’t be disappointed!

Ingredients

Flank Steak:

Flank steak is a lean cut of beef that’s perfect for stir-fries. It’s got a great beefy flavor and a slightly chewy texture. I love how it quickly sears and develops a delicious crust when cooked over high heat.

It’s like a blank canvas, ready to absorb the flavors of the savory sauce.

Soy Sauce & Hoisin Sauce

Soy sauce and hoisin sauce are the dynamic duo of this dish. The soy sauce adds a salty, umami flavor, while the hoisin sauce brings a sweet and tangy depth.

I remember the first time I tried combining these two sauces. It was a revelation! The flavors were so complementary, and the sauce was so easy to make.

Fresh Ginger and Garlic

Fresh ginger and garlic are essential for adding flavor to this dish. The ginger adds a warm, slightly spicy flavor, while the garlic adds a pungent, savory note.

I love the way these two ingredients work together to create a complex and delicious flavor profile.

Bell Peppers and Onion

Colorful bell peppers and onions add a vibrant touch to this dish. They’re also packed with nutrients, making this dish not only delicious but also healthy.

I love the way the bell peppers and onions soften when cooked but still retain a bit of crunch.

Ramen Noodles

Ramen noodles are the perfect vehicle for this flavorful stir-fry. They’re hearty and satisfying, and they soak up the delicious sauce.

I love the way the noodles contrast with the tender beef and crisp vegetables. It’s a symphony of textures and flavors.

Mongolian Beef Stir-Fry with Ramen how to make

How To Make It?

Marinating the Beef

Marinating the beef is a crucial step in creating a tender and flavorful Mongolian beef.

The combination of soy sauce, cornstarch, ginger, and garlic in the marinade not only infuses the beef with savory, aromatic flavors but also helps to tenderize it.

The cornstarch acts as a protective barrier, preventing the beef from drying out during cooking and creating a beautiful, crispy crust.

The Sauce

The sauce is the heart and soul of Mongolian beef. It’s a harmonious blend of sweet, savory, and salty flavors. The soy sauce provides a salty base, while the hoisin sauce adds a touch of sweetness and a rich, umami flavor.

Brown sugar balances the flavors, and rice vinegar cuts through the richness with a bright acidity.

Sesame oil adds a fragrant, nutty note that elevates the dish to new heights.

The Stir-Fry Technique

Stir-frying is a quick and efficient cooking method that allows you to create delicious meals in a short amount of time.

When stir-frying beef, it’s important to cook it in a single layer over high heat to achieve a beautiful sear. Once the beef is cooked, remove it from the pan to prevent overcooking.

For the vegetables, aim for a tender-crisp texture. Don’t overcook them, as this will make them mushy. Bell peppers and onions are great choices for stir-fries because they cook quickly and add a vibrant color and flavor.

When combining the beef, vegetables, and sauce, be sure to stir gently and quickly. This will help to distribute the sauce evenly and prevent the beef from becoming tough.

Chef’s Tips

Tip # 1: Don’t Overcrowd the Pan

To ensure the beef sears properly, cook it in small batches. Overcrowding the pan will lead to steaming rather than searing.

Tip # 2: Cut the Beef Thinly

Thinly sliced beef cooks quickly and evenly. Aim for slices that are about 1/4 inch thick.

Tip # 3: Use a High-Quality Soy Sauce

A good quality soy sauce will elevate the flavor of your dish. Look for a soy sauce with a rich, complex flavor.

Tip # 4: Adjust the Sauce to Your Taste

If you prefer a sweeter sauce, add more brown sugar. For a spicier sauce, add some red pepper flakes or chili oil.

Tip # 5: Serve Immediately

Mongolian beef is best served immediately, while the beef is still tender and the noodles are hot.

My Recipe Variations

I love adding a little kick to my Mongolian beef. I often toss in a few slices of red chili pepper for some heat. If you want something even spicier, chili oil is a great option.

You can also experiment with different vegetables. I like to add broccoli or snow peas for a colorful and nutritious twist.

And don’t be afraid to switch up the noodles! Rice noodles or udon noodles are great alternatives to ramen.

To make a complete meal, serve your Mongolian beef over a bed of steamed rice or with a side of steamed broccoli or stir-fried vegetables.

FAQs

Can I use a different type of beef?

While flank steak is a popular choice for Mongolian beef, you can also use other cuts of beef, such as ribeye or sirloin. Just make sure to slice it thinly against the grain.

Can I make this dish ahead of time?

You can prepare the marinade and marinate the beef ahead of time. However, it’s best to cook the beef and prepare the sauce just before serving, as the flavors are best when fresh.

Can I substitute any of the ingredients?

While you can substitute some ingredients, it’s important to maintain the balance of flavors. You can use a different type of soy sauce or hoisin sauce, but be mindful of the saltiness. You can also experiment with different vegetables, such as broccoli, snow peas, or mushrooms.

How can I make this dish healthier?

To make this dish healthier, you can use leaner cuts of beef and reduce the amount of oil used for cooking. You can also serve the beef with brown rice or quinoa instead of ramen noodles.

What can I serve with Mongolian beef?

Mongolian beef can be served with a variety of side dishes, such as steamed rice, noodles, or stir-fried vegetables. You can also serve it with a side of soup or salad.