Noode Head - Mongolian Beef Ramen

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

Cook ramen noodles in boiling water until tender, about 3-4 minutes.

Drain noodles and set aside.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add sliced beef to the skillet and stir-fry until browned, about 3-5 minutes.

Remove beef from the skillet and set aside.

In the same skillet, add garlic and ginger; sauté until fragrant, about 1 minute.

Add soy sauce, brown sugar, and beef broth; stir to combine.

Bring the sauce to a simmer and let cook for 2-3 minutes until slightly thickened.

Return the beef to the skillet and add bell peppers and carrots; cook for another 2-3 minutes until vegetables are tender.

Stir in sesame oil and green onions just before serving.

Divide cooked ramen noodles among bowls and ladle the beef mixture over the top.

Cooking Techniques

Spice Level:

Allergens