Mongolian Beef Ramen

Ingredients

• 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

Instructions

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 scallions.
6. Garnish with toasted sesame seeds before serving.