Mongolian Beef Ramen Skillet Recipes

Steps:

• Cut steak across the grain into thin slices, then cut each slice into 1-inch pieces; place in medium bowl. Add cornstarch and bouillon; toss until meat is evenly coated with cornstarch mixture. Let stand 10 min.
• Meanwhile, discard Seasoning Packets from soup mixes. Cook Noodles as directed on package; drain. Rinse noodles under cold running water; drain again.
• Heat oil in large skillet on medium-high heat. Remove meat from cornstarch mixture; shake gently to remove excess cornstarch mixture. Add meat to skillet, in batches; cook and stir 4 min. or until evenly browned. Remove from skillet.
• Add dressing, onions, garlic and ginger to skillet; cook and stir 2 min. Add sugar and water; mix well. Bring to boil; simmer on medium low heat 2 to 3 min. or until sauce is thickened, stirring constantly.
• Add noodles to ingredients in skillet along with the meat; cook and stir 1 min. or until meat is done and all ingredients are heated through.

Steps:

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