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
Servings
4
Difficulty
hard
Ingredients
Step-by-Step
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.
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.
In the skillet, add the garlic and ginger and sauté for 1 minute until fragrant.
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.
Add the cooked beef and broccoli back to the skillet. Toss everything together to combine and heat through, about 2-3 minutes.
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.
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.