Introduction:
Mongolian beef stir-fry with ramen is a delectable fusion dish that combines the rich flavors of Mongolian cuisine with the comforting appeal of Japanese ramen. This recipe offers a tantalizing blend of tender beef, crisp vegetables, and savory sauce, all served over a bed of slurp-worthy noodles. Whether you’re a fan of Asian cuisine or simply craving a hearty and satisfying meal, this dish is sure to become a favorite in your recipe repertoire.
Ingredients:
- 1 pound (450g) flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Stir-Fry Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For the Stir-Fry:
- 2 packages of ramen noodles, cooked according to package instructions
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
- In a bowl, combine the thinly sliced flank steak with soy sauce, cornstarch, minced garlic, and grated ginger. Mix well to coat the beef evenly, then set aside to marinate for about 15-20 minutes.
- While the beef is marinating, prepare the stir-fry sauce by combining soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. Stir until the sugar is dissolved and set the sauce aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef slices in a single layer and cook for 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, add another 2 tablespoons of vegetable oil. Add the sliced bell peppers and onion, and stir-fry for 3-4 minutes until they are tender-crisp.
- Return the cooked beef to the skillet, then pour the prepared stir-fry sauce over the beef and vegetables. Stir well to coat everything evenly in the sauce and cook for an additional 1-2 minutes until heated through.
- To serve, divide the cooked ramen noodles among serving bowls. Ladle the Mongolian beef stir-fry over the noodles, garnish with chopped green onions and sesame seeds, and serve hot.
Serving Tips:
- Serve the Mongolian beef stir-fry with ramen immediately after cooking for the best taste and texture.
- Garnish each serving with freshly chopped green onions and sesame seeds to add a pop of color and flavor.
- For an extra kick of heat, you can sprinkle some red pepper flakes or drizzle sriracha sauce over the dish before serving.
- Pair this dish with a side of steamed vegetables or a crisp salad for a well-rounded meal.
Storage Tips:
- If you have leftovers, allow the Mongolian beef stir-fry to cool completely before transferring it to an airtight container.
- Store leftovers in the refrigerator for up to 3-4 days. Make sure to consume them within this timeframe to ensure freshness and food safety.
- When reheating, you can either microwave the leftovers in short intervals or reheat them in a skillet on the stovetop until heated through.
- Avoid freezing the cooked dish as the texture of the vegetables and noodles may become mushy when thawed and reheated.
- For best results, it’s recommended to enjoy this dish fresh, but if you do need to store leftovers, follow proper storage and reheating procedures to maintain its quality.
Variations of Mongolian Beef Stir-Fry with Ramen Recipe:
- Vegetarian Version:
- Replace the beef with tofu or tempeh for a vegetarian-friendly option.
- Instead of using beef broth in the stir-fry sauce, use vegetable broth or mushroom broth for added depth of flavor.
- Add your favorite vegetables such as broccoli, snap peas, mushrooms, or baby corn to enhance the dish’s nutritional value and texture.
- Spicy Mongolian Beef:
- Increase the amount of fresh ginger and garlic for a bolder flavor profile.
- Add sliced red chili peppers or chili flakes to the stir-fry sauce to give the dish a spicy kick.
- For an extra burst of heat, drizzle the finished dish with chili oil before serving.
- Mongolian Chicken Stir-Fry:
- Substitute thinly sliced chicken breast or thigh for the beef for a lighter option.
- Marinate the chicken in a mixture of soy sauce, garlic, ginger, and cornstarch before stir-frying.
- Follow the same cooking instructions as the beef version, adjusting cooking times as needed for the chicken to cook through.
- Gluten-Free Option:
- Use tamari instead of soy sauce to make the dish gluten-free.
- Replace the ramen noodles with gluten-free rice noodles or zucchini noodles (zoodles) for a lighter alternative.
- Ensure that all other ingredients, such as hoisin sauce and cornstarch, are certified gluten-free.
- Mongolian Beef Bowls:
- Skip the ramen noodles and serve the Mongolian beef stir-fry over cooked quinoa, brown rice, or cauliflower rice for a low-carb option.
- Top the bowls with sliced avocado, shredded carrots, and a drizzle of sriracha mayo for added flavor and texture.
- Mongolian Beef Lettuce Wraps:
- Use the Mongolian beef stir-fry as a filling for lettuce wraps.
- Spoon the cooked beef and vegetables onto large lettuce leaves such as butter lettuce or romaine hearts.
- Garnish with chopped peanuts, cilantro, and a squeeze of lime juice for a refreshing and healthy meal.
Conclusion:
With its savory beef, colorful vegetables, and flavorful sauce, this Mongolian beef stir-fry with ramen recipe offers a delicious twist on traditional Asian flavors. Whether you’re cooking for a family dinner or entertaining guests, this dish is sure to impress with its fusion of textures and tastes. Enjoy the bold flavors and comforting warmth of this delightful meal!
FAQs (Frequently Asked Questions) about Mongolian Beef Stir-Fry with Ramen:
- What type of beef should I use for this recipe?
- For the best results, use flank steak thinly sliced against the grain. This cut is tender and cooks quickly, making it ideal for stir-frying.
- Can I use a different type of noodle instead of ramen?
- Yes, you can substitute ramen noodles with other types of noodles such as rice noodles, udon noodles, or even spaghetti noodles if desired.
- Is hoisin sauce necessary for the stir-fry sauce?
- Hoisin sauce adds a unique sweet and savory flavor to the dish, but if you don’t have it on hand, you can omit it or substitute with a combination of soy sauce and honey or brown sugar.
- How can I make this recipe spicier?
- To add some heat to the dish, you can include sliced chili peppers or chili flakes in the stir-fry sauce, or drizzle the finished dish with chili oil before serving.
- Can I make this recipe ahead of time?
- While it’s best to enjoy the Mongolian beef stir-fry fresh, you can prepare the components ahead of time and assemble them just before serving. Store the cooked beef, vegetables, and sauce separately in the refrigerator and reheat before combining.
- How can I adjust the level of sweetness in the dish?
- If you prefer a sweeter flavor, you can increase the amount of brown sugar in the stir-fry sauce. Conversely, if you prefer a less sweet taste, you can reduce the amount of sugar or omit it altogether.
- Can I use frozen vegetables instead of fresh ones?
- Yes, you can use frozen vegetables in this recipe. Simply thaw them before adding them to the stir-fry, and adjust the cooking time as needed.
- What can I serve as side dishes with this dish?
- Serve the Mongolian beef stir-fry with ramen alongside steamed vegetables, fried rice, or a crisp salad for a complete and satisfying meal.
- How long does it take to cook the beef in the stir-fry?
- The thinly sliced beef cooks quickly, usually within 2-3 minutes per side. Make sure not to overcook it to maintain its tenderness.
- Can I double the recipe to serve a larger crowd?
- Yes, you can easily double or even triple the ingredients to accommodate more servings. Simply adjust the cooking times accordingly and use a larger skillet or wok to accommodate the increased quantity.