Mongolian beef ramen

Asian · Noodles · 40 min · Serves 4

Crispy beef and tender noodles in a rich, slightly sweet sauce that tastes like your favorite takeout—except you made it at home in under 30 minutes. Kids love it, adults go back for seconds, and it's the kind of weeknight dinner that feels a little bit special without any fuss.

Ingredients

• 1 lbramen noodles
• 1.5 lbsflank steak
• 3 tbspvegetable oil
• 4garlic cloves, minced
• 1 tbspginger, minced
• 3 tbspsoy sauce
• 2 tbspbrown sugar
• 1 tbsprice vinegar
• 0.5 tspred pepper flakes
• 4scallions, sliced
• 1 tbspsesame seeds

Method

1. 1

   Cook ramen according to package directions, drain and set aside.

   8 min

2. 2

   Slice flank steak thinly against the grain. Pat dry with paper towels so it crisps up nicely.

3. 3

   Heat 2 tablespoons oil in a large skillet over high heat until smoking. Working in batches, sear beef for 1–2 minutes per side until browned. Transfer to a plate.

   5 min

4. 4

   Add remaining oil to the pan, then sauté garlic and ginger for 30 seconds until fragrant.

   1 min

5. 5

   Stir in soy sauce, brown sugar, rice vinegar, and red pepper flakes. Return beef to the pan along with the cooked noodles and toss everything together until coated and warm.

   3 min

6. 6

   Divide into bowls and top with scallions and sesame seeds.