MongolIan beef ramen noodles

My kids have been on a ramen noodle kick for a while now. I cook some noodles with Ramen broth and put out cooked chicken or beef, hard boiled eggs, broccoli, carrots and any other vegetable I have on hand and serve it up with soy sauce on the side to taste.

I prefer to eat my noodles without broth but then there’s not that much flavour so I decided to kick it up by cooking my version of P.F. Chang’s MongolIan beef and mixing that with the noodles - and a star recipe was born.

My kids add the Mongolian beef right into their ramen soup with extra sauce instead of soy sauce and they love it! Any way you end up serving this beef (even on its own over rice), it’s sure to be a hit with everyone!

For the beef and noodles

1 1/2 lb top sirloin steak, sliced into small thin pieces

1/4 cup cornstarch

1/4 cup vegetable oil

8 oz ramen noodles, cooked according to package directions

3 green onions chopped or 1/2 head broccoli cut in small florets (or both)

sesame seeds

For the sauce

1 1/4 cup chicken broth

3/4 cup soy sauce

2/3 cup packed brown sugar

2 Tbsp sesame oil

4 cloves garlic, finely minced

In a medium bowl, mix sauce ingredients together and set aside.

In a large ziplock bag add cornstarch and beef. Shake well to coat.

In a wok or medium pan, heat oil. Add beef and cook until browned, careful not overcrowd the pan (it may need to be cooked in a few batches). Transfer beef to a plate and set aside.

Add sauce mixture to wok over medium heat until sauce is slightly thickened (sauce should stick to a fork when it’s done - approx 8-10 minutes).

Add green onions or broccoli and cook 1 minute. Return beef and noodles to the wok. Toss together to coat and simmer 2 minutes.

Transfer to a large bowl sprinkle with sesame seeds and serve!