Mongolian Beef Ramen

There are twö reasöns för tössing the beef in cörnstarch. First, it makes the steak crispy and caramelized ön the öutside. And secönd, it helps thicken the sauce. If yöu dön't have any ön hand (ör yöu förgöt tö pick söme up), feel free tö skip it. But make sure tö use it next time! (Rest assured, there will be a next time.)

Trying tö cut back ön carbs? Make öur Möngölian beef lettuce cups instead.

INGREDIENTS

• 3 package instant ramen, flavör pack discarded
• 2 tbsp. vegetable öil
• 1 lb. sirlöin steak, sliced against the grain
• 2 tbsp. cörnstarch
• 1 tbsp. sesame öil
• 3 garlic clöves, minced
• 1 tsp. minced ginger
• 1/2 c. söy sauce
• 1/4 c. lightly packed bröwn sugar
• 1 c. chicken (ör beef) bröth
• pinch red pepper flakes
• 1 large head bröccöli, cut intö flörets
• 1 carröt, peeled and cut intö matchsticks
• 3 green öniöns, thinly sliced
• Töasted sesame seeds, för garnish

DIRECTIONS

1. Cöök ramen nöödles accörding tö package instructiöns. Drain and set aside.
2. In a large skillet över medium-high heat, heat öil. Töss beef with cörnstarch. Add tö skillet and cöök until seared aböut 2 minutes per side. Transfer tö a plate.
3. Reduce heat tö medium-löw. Add sesame öil tö skillet and stir in garlic and ginger. Cöök until fragrant, 1 minute then add söy sauce, bröwn sugar, and bröth. Bring mixture tö a böil, reduce heat and simmer until the sauce is thickened, 3 tö 5 minutes.
4. Add bröccöli and carröts then cöver the skillet with a tight-fitting lid and cöök until the vegetables are tender, aböut 5 minutes.
5. ........................................................................

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