Mongolian Beef Ramen

4 Pkgs Instant Ramen – flavor packet discarded
2 Tbsp Oil
1 1/2 lb Flank Steak – cut thinly against grain
3 Tbsp Cornstarch
1 Tbsp Sesame Oil
4 – 5 Cloves Garlic – minced
1 1/2 tsp Ginger – minced
1/2 C Low Sodium Soy Sauce
1/4 C Brown Sugar
1 C Chicken Broth
1/4 tsp Red Pepper Flakes
1/2 tsp Pepper
4 – 6 Scallions – thinly sliced
2 Small Carrots – cut into matchsticks
1 Lg Head of Broccoli – cut into florets & cooked
Sesame Seeds for Garnish

Cook ramen noodles according to directions – drain & set aside

Toss meat in cornstarch.

In a large skillet over high heat add oil. Brown in small batches and remove from skillet.

Reduce heat and add sesame oil, add garlic & ginger, cook until fragrant. Add in soy sauce, brown
sugar & chicken broth. Stir scrapping all the drippings from the bottom of the pan. Add red
pepper flakes & pepper. Bring to a boil, reduce heat & let thicken 3 – 5 minutes. Add carrots cooking
for approx 5 minutes or until carrots are fork tender.

Stir in meat and broccoli. Add scallions & noodles. Mix until all combined.

Garnish with sesame seeds and some more scallions.

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