Mongolian Beef with Ramen Noodles

This recipe was adapted from Jo Cooks.

Ingredients:

• 1 1/2 lb flank steak
• 1/4 cup cornstarch
• 1/4 cup vegetable oil
• 2 green bell peppers, sliced into strips
• 8-9 oz ramen noodles, uncooked
• 3 green onions, chopped
• For Sauce:
  • 2 Tbsp sesame oil
  • 3/4 cup low sodium soy sauce
  • 1/3 – 1/2 cup brown sugar (depending on your taste)
  • 1 1/4 cup chicken broth
  • 1 Tbsp minced garlic
  • 1/4-1/2 tsp red pepper flakes
  • Chili oil (optional)

Instructions:

• Slice the flank steak into thin strips against the grain. Depending on the width of your steak, cut the strips in half. Place sliced steak and cornstarch into a Ziplock bag and shake to coat each piece.
• In a non-stick skillet with high walls, heat the oil. When the oil is hot, add beef and cook until browned. Complete in batches as to not overcrowd the pan and to avoid having pieces stick together. Adjust the heat of the oil and add more if necessary inbetween batches. I recommend having a splatter guard on hand if you have one (or use a metal colander upside down if it will fit on top of your pan). Remove beef from pan when cooked and set onto a plate.
• Add the bell pepper to the skillet and sauté it for a couple minutes until it starts to get soft. Remove the pepper from the skillet and set aside on a plate.
• In the same skillet, add sauce ingredients. Stir and cook over medium heat until sauce thickens and reduces by about a quarter (about 10-15 minutes).
• In a separate pot, cook the ramen noodles for 1 minute less than package instructions. I have found fully cooking them leads to soggy noodles once the dish is put together. Run the noodles under room temp water to stop the cooking process but not chilling them as much as cold water would.
• Once sauce is reduced, return the beef, bell pepper, and noodles to the pan and toss to coat. Top with green onion and serve.

Tips & Tricks:

• While leftover beef will keep pretty well, the ramen noodles won’t reheat as nicely. If you plan on having leftovers, consider not making all the noodles right away and save a package to make fresh the next day.