Mongolian Beef with Stir Fry Ramen

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and calories, while sirloin offers a budget-friendly alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is often less expensive.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles provide more fiber, while instant noodles are often cheaper and quicker.

Boil water for ramen noodles.

Slice 1.5 pounds of top sirloin steak thinly against the grain.

Coat the sliced steak with half a cup of cornstarch until fully covered.

Boil ramen noodles for 3-4 minutes until soft, then strain and drizzle with half a teaspoon of sesame oil to prevent sticking.

Heat enough oil to cover the bottom of the pan and sauté half a yellow onion until soft.

Slice 1 bell pepper into thin strips and add to the pan with the onion.

Cook the coated steak in the hot oil until crispy, then remove from the pan.

Make the Mongolian sauce in the same pan after removing the meat, then return the meat to the pan once the sauce has thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens