Mongolian Beef Ramen Noodles
A delicious 30-minute make-at-home Asian meal, Mongolian Beef Ramen is a copycat of P.F. Chang’s Mongolian beef only served with ramen noodles rather than rice.
My family has a new favorite meal. The kids all fell in love with this Mongolian beef ramen noodle recipe that I prepared for dinner, in fact, they asked for it to be on a weekly repeat. They all love ramen noodles, so I was not at all surprised! The sauce is rich, full of flavor, with a good mixture of salt and slight heat to balance it out.
Mongolian beef is a tasty skillet meal that doesn’t require a visit to an Asian restaurant because it’s actually quite quick and easy to prepare at home, which is still the best place to enjoy a spectacular meal.
Take advantage of the hot sale on USDA Choice Petite Sirloin Steaks at Safeway and use up pantry staples like ramen noodles, soy sauce, and garlic to make this Mongolian Beef Ramen Noodle dish for dinner this week.
Budget-friendly and uber flavorful – it will become a memorable meal that will be on repeat at your home.
If you don’t have ramen noodles on hand, you can easily prepare the Mongolian beef and serve over steamed white rice, or cauliflower rice. There is plenty of sauce in the dish to coat the rice and give it an amazing flavor.
Ingredients in Mongolian Beef Ramen
- 1 1/2 lbs. petite sirloin steak (3 steaks)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 head of broccoli, chopped into florets
- 3 packets of 8 oz ramen noodles
- 2 cups water to boil the ramen noodles
- 3 green onions, chopped – white parts separated from green parts
Sauce:
- 2 tablespoons sesame oil
- 3/4 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1 cup chicken broth, low sodium
- 4 cloves garlic, minced
- 1 teaspoon ginger powder or freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sriracha sauce
How to Make Mongolian Beef with Ramen Noodles
Slice the sirloin steak into thin strips against the grain. Toss the steak with cornstarch until each piece is well coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef strips to the hot oil and cook the beef in batches so the pan is not overcrowded. This will give the beef a nice crispy texture. Overcrowding the pan will cause the meat to steam and will not give it the crispy, velvet texture. Cook the beef for about 10 minutes until it’s browned and cooked through.
Add the chopped broccoli florets and the white parts of the scallion to the pan and cook for a few minutes until soft.
Prepare the ramen noodles per package directions.
Prepare the sauce by whisking together in a large measuring cup or medium bowl the soy sauce, brown sugar, ground ginger, minced garlic, red pepper flakes, sriracha and the chicken broth.
Remove the steak, broccoli, and onions from the pan and add the sauce. Be sure to scrape up all the brown bits from the bottom of the skillet as that is all delicious flavor. Cook the sauce for a few minutes until it thickens and reduces. Add the steak, broccoli, and noodles to the skillet and stir to evenly coat with the sauce.
Top with the green scallions and serve with extra sriracha on the side (if desired).
Check out more 30 minute or less Asian-take-out meals you can make at home:
Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini Recipe
Mongolian Beef Ramen Noodles
Ingredients
- 1 1/2 lbs. sirloin steak
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 head of broccoli chopped into florets
- 3 packets of 8 oz ramen noodles
- 2 cups water to boil the ramen noodles
- 3 green onions chopped - white parts separated from green parts
Sauce:
- 2 tablespoons sesame oil
- 3/4 cup low sodium soy sauce
- 1/2 cup brown sugar
- 1 cup chicken broth low sodium
- 4 cloves garlic minced
- 1 teaspoon ginger powder or freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sriracha sauce
Instructions
- Slice the sirloin steak into thin strips against the grain. Toss the steak with cornstarch until each piece is well coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef strips to the hot oil and cook the beef in batches so the pan is not overcrowded. This will give the beef a nice crispy texture. Overcrowding the pan will cause the meat to steam and will not give it the crispy, velvet texture. Cook the beef for about 10 minutes until it's browned and cooked through.
- Add the chopped broccoli florets and the white parts of the scallion to the pan and cook for a few minutes until soft.
- Prepare the ramen noodles per package directions.
- Prepare the sauce by whisking together in a large measuring cup or medium bowl the soy sauce, brown sugar, ground ginger, minced garlic, red pepper flakes, sriracha and the chicken broth.
- Remove the steak, broccoli and onions from the pan and add the sauce. Be sure to scrape up all the brown bits from the bottom of the skillet as that is all delicious flavor. Cook the sauce for a few minutes until it thickens and reduces. Add the steak, broccoli and noodles to the skillet and stir to evenly coat with the sauce.
- Top with the green scallions and serve with extra sriracha on the side (if desired).
Additional Petite Sirloin Steak Recipes
Garlic Butter Steak & Potatoes Skillet
Grilled Steak Gyros With Lemon Herb Greek Yogurt Sauce
12 Recipes Using Petite Sirloin Steak
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