Mongolian Beef Ramen

You can find two known reasons for tossing the meat in cornstarch. Very first, it creates the steak crispy and caramelized externally. And second, it can help thicken the sauce. Unless you have any readily available (or you forgot to choose some up), sense free to miss it. But be sure to use it the next time! (Be confident, you will see a the next time.)

Trying to scale back on carbs? Create our Mongolian meat lettuce cups rather.

YIELDS: 4
PREP Period: 0 Hrs 10 MINS
COOK Period: 0 Hrs 20 MINS
TOTAL Period: 0 Hrs 30 MINS

INGREDIENTS

3 package quick ramen, flavor group discarded
2 tbsp. veggie oil
1 lb. sirloin steak, sliced up contrary to the grain
2 tbsp. cornstarch
1 tbsp. sesame oil
3 garlic clove cloves, minced
1 tsp. minced ginger
1/2 c. soy sauce
1/4 c. gently packed brownish sugar
1 c. poultry (or meat) broth
pinch reddish pepper flakes
1 big head broccoli, reduce into florets
1 carrot, peeled and reduce into matchsticks
3 natural onions, thinly sliced
Toasted sesame seed products, for garnish

DIRECTIONS

Make ramen noodles in accordance with package guidelines. Drain and reserve.
In a big skillet over medium-high warmth, heat essential oil. Toss meat with cornstarch. Increase skillet and prepare until seared about 2 moments per side. Move to a dish.
Reduce warmth to medium-low. Include sesame essential oil to skillet and mix in garlic clove and ginger. Make until fragrant, 1 moment adding soy sauce, brownish sugars, and broth. Bring combination to some boil, reduce warmth and simmer before sauce will be thickened, three to five 5 minutes.
Include broccoli and carrots after that protect the skillet having a tight-fitting cover and cook before vegetables are soft, about five minutes.
Return meat to skillet and mix until completely covered in sauce. Mix in prepared ramen noodles and natural onions. Garnish with toasted sesame seed products.