Mongolian Beef Ramen

Step 1

Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.

Step 2

Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.

Step 3

Remove from the oil with a slotted spoon and place on paper towels.Carefully remove the oil from the skillet or wok. Cool and reuse again.

Step 4

Heat sesame oil and canola oil to the same pan the beef was cooked in.Add in garlic and ginger and cook for 1-2 minutes.Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.

Step 5

While the sauce is cooking boil noodles according to package instructions.

Step 6

Place beef in the sauce and toss to coat.Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch)Toss in the ramen noodles and cook for an additional minute.

Step 7

Serve immediately with green onions for garnish if desired.