Mongolian Beef Ramen Recipes

Steps:

• Cut steak across the grain into thin slices, then cut each slice into 1-inch pieces; place in medium bowl. Add cornstarch and bouillon; toss until meat is evenly coated with cornstarch mixture. Let stand 10 min.
• Meanwhile, discard Seasoning Packets from soup mixes. Cook Noodles as directed on package; drain. Rinse noodles under cold running water; drain again.
• Heat oil in large skillet on medium-high heat. Remove meat from cornstarch mixture; shake gently to remove excess cornstarch mixture. Add meat to skillet, in batches; cook and stir 4 min. or until evenly browned. Remove from skillet.
• Add dressing, onions, garlic and ginger to skillet; cook and stir 2 min. Add sugar and water; mix well. Bring to boil; simmer on medium low heat 2 to 3 min. or until sauce is thickened, stirring constantly.
• Add noodles to ingredients in skillet along with the meat; cook and stir 1 min. or until meat is done and all ingredients are heated through.

Steps:

• You could use a combo of the ramen soups.
• In a large skillet over medium-high heat, brown ground beef and onion.
• Drain, transfer to a bowl and stir in 1 ramen seasoning packet.
• Set aside.
• In the same skillet, bring 3 cups water to a boil.
• Add the remaining 2 seasoning packets and stir to combine.
• Breake up the ramen noodle and add them. Return to a boil. Stir to separate.
• Add the vegetables and meat and simmer for 5 to 10 minutes, or until the veggies and noodles are done.

Steps:

• For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
• For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.