I love being in the kitchen. It’s my second favorite place to mix, smell and create! I also love that the creations that come out of the kitchen, like candles that come out of the shop, brings those who eat it so much joy!
Lately I’ve been on an Asian kick. Give me all the bowls of meat and veggies over a bed of rice with the hot spicy flavors asian food has to offer! YUM!
While it’s not shocking that this recipe has beef in it, this take on Mongolian Beef is one of our favorite weeknight meals. We’ve made this recipe from Delish so many times and it never disappoints! One of the things I love most about it is that nearly everything needed for this meal is either in my pantry or freezer. I don’t know about you, but when I fail at planning our meals for the week and when we get inside the house late, the last thing I want to do is search the fridge, freezer, AND pantry for something to make!
So with that, I share with you our tried and true Mongolian Beef recipe!
3 packages instant ramen, flavor pack discarded
2 tbsp. vegetable oil
1 lb. sirloin steak, sliced against the grain
2 tbsp. cornstarch
1 tbsp. toasted sesame oil
3 cloves garlic, minced
1 tsp. minced ginger
1/2 c. reduced-sodium soy sauce
1/4 c. lightly packed brown sugar
1 c. low-sodium chicken (or beef) broth
Pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 scallions, thinly sliced
Toasted sesame seeds, for garnish
Cook ramen noodles according to package instructions. Drain and set aside.
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.
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.
Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and scallions.
Garnish with toasted sesame seeds before serving.
Try this out next week in your meal rotation and let me know what you think!
What’s your favorite Asian recipe? I’d love to try something new!