Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp neutral oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 12 oz ramen noodles
  • 3 stalks green onions, sliced diagonally
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Toss the sliced sirloin with 2 tbsp cornstarch and 1 tbsp soy sauce in a medium bowl. Note: Make sure every slice is coated to keep the beef tender.
  2. Whisk together the low sodium soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes in a small bowl.
  3. Heat the neutral oil in a wok or skillet over high heat until it shimmers.
  4. Add the beef in a single layer. Sear without moving for 2 minutes until a mahogany crust forms.
  5. Stir fry the beef for another 1-2 minutes until browned, then remove it from the pan and set it aside on a plate.
  6. Boil the ramen noodles according to the package instructions.
  7. Drain the noodles 1 minute early until they are al dente. Note: They will finish cooking in the sauce.
  8. Return the beef to the skillet and pour in the prepared glaze.
  9. Simmer for 2-3 minutes until the sauce thickens and bubbles.
  10. Toss in the cooked noodles, stirring until every strand is coated in the Mongolian Beef Ramen sauce. Garnish with green onions and sesame seeds.