Mongolian Stir Fry with Ramen

This easy Mongolian beef stir-fry is fresh, flavourful and ready to go in a hurry! Thinly sliced beef with vegetables in a flavor-packed sauce ready in under 30 minutes.

Ingredients

Ingredients
Servings:
g
Beef Filet
tbsp
Corn Starch
tbsp
Soy Sauce
tbsp
Olive Oil
Yellow Onion
g
Fresh Green Asparagus
Carrots
tsp
Sesame Seeds
g
Ramen Noodles
Sauce
tbsp
Olive Oil
Garlic Clove
cm
Fresh Ginger
ml
Water
g
Hoisin Sauce
ml
Soy Sauce
tbsp
Brown Sugar
tbsp
Rice Vinegar
tsp
Red Pepper Flakes

Instructions

Preparing In The Kitchen
  1. Wash the beef fillet, pat dry and cut into fine stripes. Peel the onion and cut into fine slices. Wash the asparagus, pat dry, cut off the ends about 1-2 cm and cut the asparagus into pieces about 2 cm in size. Peel the carrots and cut into fine strips.
  2. In a bowl, coat and marinate the beef with 1 tablespoon olive oil, soy sauce and corn starch. Cover with cling film and marinate for at least one hour in the fridge.
  3. In the meantime, prepare the sauce. Peel and grate the garlic cloves and ginger. Prepare a saucepan over medium high heat with olive oil. Sauté the garlic for a minute, then add the ginger and cook for ca. 30 seconds. Add the remaining ingredients and simmer for 5 minutes, until the sauce begins to reduce or thicken.
  4. Prepare the ramen noodles according to package instructions.
  5. Heat a large skillet over medium high heat with the remaining olive oil. Add the carrots and asparagus, sauté to the desired tenderness. Remove the vegetables from the skillet and set aside.
  6. In the same pan, add the beef and stir-fry the beef. It should be crisp on the outsides, but not cooked throughout.
  7. Add the vegetables back into the skillet and combine. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat.
  8. Serve the stir fry with ramen and garnish with sesame seeds.

Preparing In The Kitchen
  1. Wash the beef fillet, pat dry and cut into fine stripes. Peel the onion and cut into fine slices. Wash the asparagus, pat dry, cut off the ends about 1-2 cm and cut the asparagus into pieces about 2 cm in size. Peel the carrots and cut into fine strips.
  2. In a bowl, coat and marinate the beef with 1 tablespoon olive oil, soy sauce and corn starch. Cover with cling film and marinate for at least one hour in the fridge.
  3. In the meantime, prepare the sauce. Peel and grate the garlic cloves and ginger. Prepare a saucepan over medium high heat with olive oil. Sauté the garlic for a minute, then add the ginger and cook for ca. 30 seconds. Add the remaining ingredients and simmer for 5 minutes, until the sauce begins to reduce or thicken.
  4. Prepare the ramen noodles according to package instructions.
  5. Heat a large skillet over medium high heat with the remaining olive oil. Add the carrots and asparagus, sauté to the desired tenderness. Remove the vegetables from the skillet and set aside.
  6. In the same pan, add the beef and stir-fry the beef. It should be crisp on the outsides, but not cooked throughout.
  7. Add the vegetables back into the skillet and combine. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat.
  8. Serve the stir fry with ramen and garnish with sesame seeds.

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