Mongolian Beef Ramen Skillet

Mongolian Beef Ramen Skillet

Ingredients:

• 1 1/2 lbs. flank steak, sliced against the grain
• 2 Tbsp. cornstarch
• 2 Tbsp. vegetable oil
• 1 Tbsp. sesame oil
• 3 garlic cloves, minced
• 1 tsp. minced ginger
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 cup chicken broth
• red pepper flakes
• 1 large head broccoli, cut into florets
• 1 carrot, peeled and cut into matchsticks
• 3 pkg. instant ramen, no seasoning
• 3 green onions, thinly sliced
• As needed toasted sesame seeds

Directions:

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, heat vegetable oil. Toss beef with cornstarch. Cook until crispy, about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute and then add soy sauce, brown sugar and chicken broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.