This Mongolian beef stir fry is made with instant noodles and omg, delish

Literally drooling.

We say this as we hit the 4pm slump on a Monday and are wishing a big bowl of noodles was in front of us.

But we’ll be making them straight away when we get home, so you know… at least there’s that to look forward to.

It also only takes 30 minutes to make so we’re only delighted we won’t be slaving over a hot stove for the evening.

This Mongolian beef stir fry recipe was seen on Delish, and we absolutely adore it. You just can’t get any better than juicy steak with some noodles and veggies. It’s like a hug in a bowl.

Here’s the recipe if you fancy trying it out tonight:

Ingredients

• 3 package instant ramen, flavor pack discarded
• 2 tbsp. vegetable oil
• 1 lb. sirloin steak, sliced against the grain
• 2 tbsp. cornstarch
• 1 tbsp. sesame oil
• 3 garlic cloves, minced
• 1 tsp. minced ginger
• 1/2 c. soy sauce
• 1/4 c. lightly packed brown sugar
• 1 c. chicken (or beef) broth
• pinch red pepper flakes
• 1 large head broccoli, cut into florets
• 1 carrot, peeled and cut into matchsticks
• 3 green onions, thinly sliced
• Toasted sesame seeds, for garnish

Method

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.