Mongolian Beef and Broccoli Ramen Skillet
A hearty and savory skillet dish combining stir-fried beef, broccoli, and ramen noodles, all cooked in a sweet and sour tamarind sauce and served with a side of steamed bok choy.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Mongolian
Ingredients
- 1lbBeef Flank Steak, thinly sliced against the grain
- 2packagesRamen Noodles, broken into bite-sized pieces, seasoning packets discarded
- 3cupsBroccoli Florets, cut into bite-sized pieces
- 1/4cupSoy Sauce
- 2tbspTamarind Paste
- 1bunchBok Choy, stems and leaves separated, stems sliced, leaves left whole
- 3clovesGarlic, minced
- 1tbspGinger, grated
- 2tbspBrown Sugar
- 2tbspVegetable Oil
- 1tbspSesame Oil
- 4Green Onions, thinly sliced
Step-by-Step
- 1
In a large skillet or wok, heat the vegetable oil over high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned on the edges. Remove the beef from the skillet and set aside.
5mhigh heat - 2
In the same skillet, add the broccoli florets and a splash of water. Cover and steam for 2-3 minutes until the broccoli is crisp-tender. Remove the broccoli from the skillet and set aside.
5mhigh heat - 3
In the skillet, add the garlic and ginger and sauté for 1 minute until fragrant.
2mhigh heat - 4
Add the soy sauce, tamarind paste, brown sugar, and ramen noodle pieces to the skillet. Toss everything together and cook for 5-6 minutes, stirring frequently, until the noodles are tender and the sauce has thickened.
7mhigh heat - 5
Add the cooked beef and broccoli back to the skillet. Toss everything together to combine and heat through, about 2-3 minutes.
3mhigh heat - 6
In a separate pan, steam the bok choy stems for 3-4 minutes until tender. Add the bok choy leaves and continue steaming for an additional 2 minutes.
6mmedium heat - 7
Serve the Mongolian beef and broccoli ramen skillet hot, garnished with the steamed bok choy and sliced green onions. Drizzle with sesame oil before serving.
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