Asian, Beef, Cooking

Week 22: Mongolian Beef Ramen

Since last weeks dish was a little on the easier side, I challenged myself this week. Despite the fact that this dish required a lot of different ingredients, when I saw the pictures for this dish I was extremely excited!

The mixture of steak, and Asian flavors really made this a savory and hearty meal. Granted, it is not the healthiest, and I am sure the sodium levels are through the roof, but this dish is totally worth it.

I followed the recipe from Delish, and the only addition I made was marinading the steak. The marinade consisted of:

  • 3 Tbsp Worcestershire Sauce
  • 3 Tbsp Soy Sauce
  • 6 Tbsp Olive Oil
  • 1 Tbsp Salt
  • 1 Tsp Garlic Powder

The recipe did not say to marinate the steak, but I find that it makes the meat more tender and juicier. The steak can marinate anywhere from 1 hour to 24 hours. Whichever works for your schedule. I put my steak in the marinade before work and then cooked it that night, so it marinated for about 9 hours.

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With the steak ready to go, I started to prep the broccoli, carrots and green onions. Once they were all diced up, it was time to make the noodles. I followed the directions on the back of the Ramen packet, except the flavoring packet should be discarded, as it is not needed for this recipe.

While the the noodles were cooking I sliced up the steak into strips about 1/2 inch thick. You can make the pieces as small as you want. The smaller the pieces, the more cooked they will be. Then I placed the steak pieces into a skillet with vegetable oil and corn starch. The recipe said it would take about 2 minutes on each side, but my steak took a lot longer. All said and done it probably took about 15 minutes for my meat to be fully cooked.

Once the noodles were finished and the steak was cooked, I place them both to the side as I made the sauce and cooked the vegetables.

The sauce consisted of sesame oil, garlic, fresh ginger, soy sauce, brown sugar and chicken broth. My sauce never really “thickened” but it still worked!

With the sauce made, I put the broccoli and carrots in with the sauce, covered the pan and let them cook for about 5 minutes.

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After those 5 minutes, it was time to add the pre-cooked steak. Make sure to mix the dish to ensure the steak is fully covered in the sauce, and that the vegetables are fully covered and cooked.

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The final step is to add the pre-cooked noodles, and the green onions. Mix it all together so everything is fully covered in the sauce, sprinkle some sesame seeds on top, and there you have it – a delicious Mongolian Beef Ramen dinner!

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This made about 4 servings, so you can either have 4 meals out of this, or share it with some people you love!

-R-

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