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Mongolian Beef Ramen Recipe

Mongolian beef ramen is a mouthwatering and flavorful take on a popular classic dish that will delight your taste buds, combining the tender slices of flank steak with the soft and slurp-worthy ramen noodles.

This dish satisfies your hunger and elevates your culinary experience.

With a rich sauce spiked with ginger, soy sauce, sugar, garlic, and scallions and balanced by the crunch of veggies such as green bell pepper and green onions, your meal is guaranteed to be a crowd-pleaser.

Within 30 minutes, you can have a steaming bowl ready to serve, making it an ideal option for busy weeknight dinners or a quick and tasty meal for your loved ones.

By following a simple recipe and using the right combination of ingredients, you can effortlessly recreate this restaurant-quality dish at home.

How to Make Mongolian Beef Ramen

mongolian beef ramen recipe

Ingredients List

For this tasty recipe, you will need the following ingredients:

  • 1 lb flank or sirloin steak, thinly sliced against the grain
  • 2 Tbsp cornstarch for coating the beef
  • 1 Tbsp vegetable oil for searing the meat
  • 4 instant ramen noodle packs without the seasoning
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tsp sesame oil
  • 2 garlic cloves, minced
  • 1/2 tsp ground ginger
  • 2 scallions, chopped, for garnishing

Step-by-step process

Step 1: Prep your ingredients.

Start by cutting the steak into thin strips, and then toss the strips with cornstarch in a medium bowl, ensuring the beef is evenly coated and set aside.

Step 2: Cook the beef.

Heat the vegetable oil over medium-high heat in a large skillet or wok. When the oil is hot, add the steak strips and stir fry for 3-4 minutes until browned.

Remove the beef from the skillet and place it on a plate.

Step 3: Create the savory sauce.

In the same skillet over medium heat, add the sesame oil, minced garlic, and ground ginger.

Cook for 1-2 minutes or until the garlic is fragrant.

Add soy sauce, water, and brown sugar, and combine.

Bring the sauce to a simmer.

Step 4: Return the beef to the skillet.

Add the cooked beef back into the skillet with the sauce, and stir thoroughly to ensure that each piece of meat is coated with the delicious flavors.

Allow the sauce to cook with the beef for 2-3 more minutes to thicken.

Step 5: Prepare the ramen noodles.

While the beef and sauce are cooking, bring a pot of water to a boil and cook the ramen noodles according to the package instructions.

Drain the noodles once they’re cooked.

Step 6: Assemble the dish.

Add the cooked ramen noodles to the skillet with the Mongolian beef and sauce, and mix gently to combine all the ingredients.

Serve your completed dish in bowls, garnished with chopped scallions.

Enjoy your weeknight dinner filled with the fantastic flavors of this Mongolian Beef Ramen recipe!

Side Dishes for Mongolian Beef Ramen

Honestly, this is a delicious and satisfying dish on its own, but pairing it with the right side dishes can enhance your meal and create a well-rounded dining experience.

Here are some side dishes that complement the flavors and textures of this dish.

Green Beans

Green beans, sautéed with garlic and a touch of soy sauce, add a healthy and crunchy component to your meal.

The simplicity of this side allows the bold flavors of Mongolian Beef Ramen to shine.

Green Bell Peppers

Green bell peppers can be stir-fried with oil and seasoning, such as soy sauce and garlic.

The peppers provide a fresh and crisp contrast to the rich, savory flavors of the ramen.

Steamed Broccoli

Steamed broccoli is an easy and nutritious side dish that pairs well.

You can steam the broccoli until it’s tender, then toss it with a little bit of sesame oil and toasted sesame seeds for a tasty and healthful accompaniment to your ramen.

Incorporate these side dishes into your meal, and let their flavors and textures complement and enhance your enjoyment of this meal.

Ingredients Substitutes

Ginger

You can use ground ginger instead if you don’t have fresh ginger.

Substitute 1 tsp of fresh ginger with 1/4 tsp of ground ginger.

Ground ginger works well in the sauce but may lack the sharpness of fresh ginger.

Sesame Oil

If you’re out of sesame, you can use perilla oil or mild-flavored oil like vegetable or canola oil.

Keep in mind that this might alter the nutty flavor of the dish but will still provide the necessary oil base for cooking the other ingredients.

Soy Sauce

Low-sodium soy sauce can be replaced with regular soy sauce or even tamari for a gluten-free option.

Just be aware that using regular soy sauce may increase the dish’s saltiness, so you might want to adjust other seasonings accordingly.

Brown Sugar

If you don’t have brown sugar on hand, you can use granulated white sugar or even honey as a substitute.

The taste will be slightly different, but the dish’s sweetness will still be present.

Start with a smaller amount and adjust according to your taste preferences.

Garlic

In case you don’t have fresh garlic cloves, you can use garlic powder as a substitute.

Replace 1 clove of garlic with 1/8 tsp of garlic powder.

Flank Steak

If you can’t find flank steak, strip steak is a good alternative for this recipe.

Make sure to cut the beef thinly against the grain for a similar texture to flank steak.

Corn Starch

To substitute corn starch, use a corn starch slurry made with water or arrowroot powder, or potato starch.

These starches will help thicken the sauce similarly to corn starch.

Remember, substitutions are meant to help when specific ingredients are unavailable, but the overall flavor profile of the dish may be affected.

It’s always best to use the original ingredients when possible, but feel free to experiment with these alternatives to achieve the desired taste and texture for your Mongolian beef ramen.

How to Store Mongolian Beef Ramen

Correctly storing any leftovers will ensure they remain fresh and delicious for the next time you want to enjoy them.

Follow these simple steps to store your leftovers in an airtight container with a tight-fitting lid, preserving their quality and flavor.

Refrigerating

Allow the Mongolian Beef Ramen to cool:

Before placing the dish in a storage container, let it cool to room temperature to avoid the growth of bacteria caused by trapped heat.

Separate noodles and sauce:

To prevent the noodles from getting soggy, store the cooked noodles and the Mongolian beef sauce separately.

Also, this way you can re-create a meal the next day such as repurposing in an Asian ramen noodle salad.

Use airtight containers:

Place the noodles and the sauce in separate containers with tight-fitting lids to keep out excess air and moisture.

Refrigerate:

Store the containers in the refrigerator.

The dish will typically last for 3 to 4 days when properly stored.

Freezing

Cool the dish:

As with refrigerating, allow your food to cool to room temperature.

Separate the components:

Store the cooked noodles and the Mongolian beef sauce separately to maintain their texture and flavor.

Use freezer-safe containers:

Place the noodles and the sauce in separate freezer-safe airtight containers or heavy-duty freezer bags.

Freeze:

Store the containers in the freezer for up to 3 months.

Common Mistakes to Avoid

Here are some common mistakes to avoid when preparing Mongolian Beef Ramen.

Using Seasoning Packets from Instant Ramen Noodles

Avoid using the flavor packets that come with instant ramen noodles.

They are usually high in sodium and MSG, which can overpower the taste of Mongolian beef.

Instead, try making a homemade sauce with soy sauce, brown sugar, garlic, and ginger.

Overcooking the Noodles

Be cautious not to overcook your noodles.

Follow the package instructions carefully, taking the noodles out when they reach the desired texture.

Overcooked noodles can become mushy and will not hold up well in the dish.

Not Browning the Beef Properly

When cooking the beef, brown it on both sides for 1-2 minutes each.

This will give your dish a nice sear and enhance the overall flavor.

Also, avoid overcrowding the pan, which can lead to uneven cooking.

Using the Wrong Type of Noodles

While ramen noodles are a common choice for this dish, you can also experiment with other noodle types like rice noodles or egg noodles.

Remember that each type of noodle may have different cooking times and methods, so adjust the recipe as needed.

Imitating P.F. Chang’s Recipe too Closely

While it’s tempting to try and recreate the popular Mongolian beef dish from P.F. Chang’s, allow yourself to be inspired by the recipe instead of copying it exactly.

Focus on the techniques and flavors you like best from the restaurant version, but feel free to customize it based on your preferences.

Always remember that, in your humble opinion, the homemade version of the dish can surpass any restaurant or store-bought option in terms of freshness and taste.

So, take your time, avoid these common mistakes, and make a delicious Mongolian beef ramen that you can enjoy in the comfort of your own home.

mongolian beef ramen recipe

Mongolian Beef Ramen Recipe

Mongolian beef ramen is a mouthwatering and flavorful take on a popular classic dish that will delight your taste buds, combining the tender slices of flank steak with the soft and slurp-worthy ramen noodles.
This dish will satisfies your hunger and elevates your culinary experience.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4
Equipment
  • 1 Medium bowl
  • 1 Large skillet
  • 1 pot
  • 1 Plate
Ingredients
  
  • 1 lb flank or sirloin steak thinly sliced against the grain
  • 2 Tbsp cornstarch for coating the beef
  • 1 Tbsp vegetable oil for searing the meat
  • 4 instant ramen noodle packs without the seasoning
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tsp sesame oil
  • 2 garlic cloves minced
  • 1/2 tsp ground ginger
  • 2 scallions chopped, for garnishing
Instructions
 
  • Start by cutting the steak into thin strips, and then toss the strips with cornstarch in a medium bowl, ensuring the beef is evenly coated.
    Set aside.
  • Heat the vegetable oil over medium-high heat in a large skillet or wok.
    When the oil is hot, add the steak strips and stir fry for 3-4 minutes until browned.
    Remove the beef from the skillet and place it on a plate.
  • In the same skillet over medium heat, add the sesame oil, minced garlic, and ground ginger.
    Cook for 1-2 minutes or until the garlic is fragrant.
    Add soy sauce, water, and brown sugar, and combine.
    Bring the sauce to a simmer.
  • Add the cooked beef back into the skillet with the sauce, and stir thoroughly to ensure that each piece of meat is coated with the delicious flavors.
    Allow the sauce to cook with the beef for 2-3 more minutes to thicken.
  • While the beef and sauce are cooking, bring a pot of water to a boil and cook the ramen noodles according to the package instructions.
    Drain the noodles once they're cooked.
  • Add the cooked ramen noodles to the skillet with the Mongolian beef and sauce, and mix gently to combine all the ingredients.
    Serve your Mongolian Beef Ramen in bowls, garnished with chopped scallions.
  • Enjoy your weeknight dinner filled with the fantastic flavors of this Mongolian Beef Ramen recipe!

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