Description
A flavorful Mongolian Beef Stir-Fry served over tender ramen noodles, combining thinly sliced marinated flank steak with colorful bell peppers and onions in a savory hoisin-soy glaze. This quick and easy stir-fry recipe brings a delightful balance of sweet, salty, and tangy flavors on your dinner table in just 35 minutes.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak (thinly sliced against the grain)
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
Stir-Fry Sauce
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Main Stir-Fry
- 2 tbsp vegetable oil (for stir-frying beef)
- 2 tbsp vegetable oil (for stir-frying vegetables)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 onion (thinly sliced)
- 2 packages ramen noodles (cooked according to package instructions)
Garnish
- 2 green onions (chopped)
- Sesame seeds (for garnish)
Instructions
- Marinate the Beef: Thinly slice the flank steak against the grain. In a bowl, combine the beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, minced garlic, and grated ginger. Stir well to coat evenly and let it marinate for 15-20 minutes to develop flavor and tenderize.
- Prepare the Stir-Fry Sauce: In a small bowl, mix together 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil until the sugar dissolves completely. Set the sauce aside until ready to use.
- Cook the Ramen Noodles: Prepare the ramen noodles according to the package instructions, usually boiling them until tender. Drain the noodles thoroughly and set aside for serving.
- Stir-Fry the Beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2 to 3 minutes on each side until browned and cooked through. Remove the beef from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add another 2 tablespoons of vegetable oil. Toss in the thinly sliced red and yellow bell peppers along with the onion. Stir-fry for 3 to 4 minutes until the vegetables are tender but still crisp.
- Combine Ingredients: Return the cooked beef to the skillet with the vegetables. Pour in the prepared stir-fry sauce and stir everything together to coat the beef and vegetables evenly. Cook for an additional 1 to 2 minutes until the sauce is heated through and slightly thickened.
- Serve: Divide the cooked ramen noodles among bowls. Spoon the Mongolian beef and vegetable mixture on top of the noodles. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Notes
- For best texture, slice the flank steak thinly against the grain to keep it tender.
- If you prefer less sugar, reduce the brown sugar by half in the stir-fry sauce.
- Use fresh garlic and ginger for maximum flavor impact.
- Vegetables can be swapped or added, such as broccoli or snap peas, for variety.
- This recipe can be doubled for larger gatherings easily.
- For gluten-free version, use gluten-free soy sauce and hoisin sauce.
