Mongolian Beef Ramen Noodles
10 September 2019 Bookmark • 0
Mongolian Beef Ramen Noodles – an emulator instruction of the popular PF Chang’s Mongolian Beef with inexperienced peppers and ramen noodles. Therefore straightforward to create then delicious, You’ll need to chuck takeout!
What am I able to say apart from, I used to be very desire Mongolian beef, it’s one in every of my favorite dishes. And that I with great care happen to own had an enormous bag of ramen noodles I bought from Costco. I used my original instruction for PF Chang’s Mongolian Beef however I changed a touch as a result of I needed a lot of sauce for the ramen noodles.
|Mongolian Beef Ramen Noodles
I love ramen noodles however here i'm at my age, and I’m not progressing to tell you my age, and that i will honestly say that I will most likely calculate one hand what percentage times I’ve had ramen noodles.
I know it’s purported to be a factor for school students, however after I visited university I lived reception and after I wasn’t intake on field i used to be intake my mom’s home soft-bo meals therefore I disregarded on all the ramen noodle craze.
Maybe i want to create up for it now? simply spoken language. Anyway this Mongolian beef is unbelievable, it’s therefore smart and you wouldn’t believe however simple it's to create.
- 1 1/2 lb flank steak
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1 green bell pepper sliced into thin strips
- 8 oz ramen noodles uncooked
- 3 green onions chopped
- 2 tbsp sesame oil
- 3/4 cup soy sauce low sodium
- 2/3 cup brown sugar packed
- 1 1/4 cup chicken broth low sodium, or no sodium added
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes
- Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
- In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
- Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
- In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
- In the meantime cook the ramen noodles according to package instructions.
- Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.
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