Mongolian #Beef #Ramen

There are NULL causes for tossing the meat in cornstarch. First, it makes the steak crispy and caramelized at the outside. And second, it facilitates thicken the sauce. If you do not have any reachable (or you forgot to decide on a few up), really sense unfastened to skip it. But make certain to make use of it subsequent time! (Rest assured, there might be a subsequent time.)



Trying to chop again on carbs? Make our Mongolian pork lettuce cups instead.


Ingredients
3

package instantaneous ramen, style pack discarded
2 tbsp.

vegetable oil
1 lb.

sirloin steak, sliced in opposition to the grain
2 tbsp.

cornstarch
1 tbsp.

sesame oil
3

garlic cloves, minced
1 tsp.

minced ginger
1/2 c.

soy sauce
1/4 c.

lightly packed brown sugar
1 c.

chicken (or beef) broth

pinch red pepper flakes
1

large head broccoli, cut into florets
1

carrot, peeled and cut into matchsticks
3

green onions, thinly sliced

Toasted sesame seeds, for garnish
Directions

    Cook ramen noodles according to bundle instructions. Drain and set aside.
    In a big skillet over medium-high heat, warmth oil. Toss pork with cornstarch. Add to skillet and cook dinner till seared about 2 minutes per side. Transfer to a plate.
    Reduce warmth to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook till fragrant, 1 minute then upload soy sauce, brown sugar, and broth. Bring combination to a boil, in the reduction of warmth and simmer till the sauce is thickened, 3 to 5 minutes.
    Add broccoli and carrots then hide the skillet with a tight-fitting lid and cook dinner till the vegetables are tender, about 5 minutes.
    Return pork to skillet and stir till fully coated in sauce. Stir in cooked ramen noodles and inexperienced onions. Garnish with toasted sesame seeds.
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