Mongolian Beef Ramen

Method8 steps · about 40 min

1. 1

   Step 1: Thinly slice all 200 g ribeye steak or flank steak. Toss it with all ¼ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon white pepper and the separate 1 tablespoon marinade cornstarch. Leave for 10 minutes.

   Rest beef marinade · 10 minUses 200 g ribeye steak, thinly sliced (or flank steak) · 0.25 tsp salt · 0.5 tsp baking soda · 0.25 tsp white pepper · 1 tbsp cornstarch

   
2. 2

   Step 2: While the beef rests, peel and mince all 4 garlic cloves. Wash and slice all 3 scallion stalks, keeping separate portions for stir-frying in step 5, tossing in step 7 and the final garnish in step 8. Take exactly one seasoning sachet from the two listed noodle packages; keep the other out. In one bowl, mix all ¼ cup soy sauce, ¼ cup sauce water, 30 g brown sugar, 1 tablespoon Chinese cooking wine and 1 teaspoon sesame oil with that one sachet. In a separate bowl, mix the slurry dose of 1 tablespoon cornstarch with its separate 1 tablespoon cold water.

   Uses 4 clove garlic, minced · 3 scallion stalks, washed and sliced; divide between stir-frying, final tossing and garnish · 1 seasoning sachet taken from either of the 2 listed ramen packages · 0.25 cup soy sauce · 0.25 cup water · 30 g brown sugar · 1 tbsp Chinese cooking wine · 1 tsp sesame oil

3. 3

   Step 3: Heat the separate beef-frying oil in a heavy, deep pan, leaving room for the food and avoiding smoking oil. Keep all 2 tablespoons stir-fry oil for step 5. Fry the marinated beef from step 1 in the hot oil until browned and cooked through; about 30 seconds is only a guide for very thin slices. Check that the beef reaches at least 63°C / 145°F rather than judging only its colour. Lift it out, drain and rest it for at least 3 minutes before its return to the sauce in step 7.

   Rest the cooked beef · 3 minUses Vegetable oil for the separate deeper beef-frying stage; amount as needed for the pan · All the seasoned and starch-coated beef rested in step 1

   
4. 4

   Step 4: Bring the separate noodle-cooking water to a boil. Cook both instant-ramen noodle (2 package) blocks according to their packet directions, adding neither seasoning sachet to the water; the one used in the sauce is already in step 2. Drain and keep the cooked noodles ready.

   Ramen cooking timeUses Water for cooking both ramen noodle blocks according to their packet directions · 2 package instant ramen noodles (reserve one seasoning sachet for the sauce)

   
5. 5

   Step 5: In a separate pan or wok, heat all 2 tablespoons aromatic stir-fry oil over medium-high heat. Add the minced garlic prepared in step 2, all 1 tablespoon ginger paste, all 10 dried chilies and only the sliced-scallion portion reserved for this stage. Stir-fry for about 1 minute until fragrant; keep the actual tossing and garnish portions aside.

   Fry ramen aromatics · 1 minUses 2 tablespoons vegetable oil for the separate aromatic stir-fry · All 4 cloves minced in step 2 · 1 tbsp ginger paste · 10 dried red chilies · Only the real stir-fry portion reserved from the three stalks in step 2

   
6. 6

   Step 6: Pour all the prepared soy-brown-sugar ramen sauce from step 2 over the fried aromatics from step 5 and bring it to a simmer. Stir the separate prepared cornstarch slurry again, then add it while stirring. Cook until the sauce is thickened and glossy.

   Uses All the oil-fried garlic, ginger, chilies and selected scallion portion from step 5 · All the sauce mixed in step 2, including its single seasoning sachet · The separate 1-tablespoon starch/1-tablespoon cold-water slurry mixed in step 2

   
7. 7

   Step 7: Add both cooked, drained noodle blocks from step 4 and all the fried beef from step 3 after its minimum 3-minute rest to the thickened aromatic sauce from step 6. Add the separate sliced-scallion portion reserved for tossing in step 2. Toss until everything is hot and coated; keep the final garnish portion aside.

   Uses Both actual cooked and drained noodle blocks from step 4 · All the beef cooked to at least 63°C / 145°F and rested at least 3 minutes in step 3 · All the complete sauce and aromatics from step 6 · Only the actual tossing portion reserved in step 2

8. 8

   Step 8: Finish the complete beef-and-ramen mixture from step 7 with the sesame seeds and all the actual remaining sliced-scallion garnish reserved in step 2. Divide between two servings and serve hot.

   Uses The complete hot beef-and-noodle mixture from step 7 · sesame seeds (for serving) · Only the final actual garnish remainder from the original three stalks