Mongolian Beef Ramen

• 1 pound Flank Steak, Sliced Against The Grain And Cut Into 1/4 Inch Cubes
• 18 cups Cornstarch
• 1/2 Tablespoons Sesame Oil
• 1/2 Tablespoons Canola Or Vegetable Oil, Plus About 1 Cup Or As Needed To Cook Beef
• 3 cloves Garlic, Minced
• 1 teaspoon Ginger, Minced
• 1/2 cups Low Sodium Soy Sauce
• 1/2 cups Water
• 3/4 cups Light Or Dark Brown Sugar
• 10 ounces, weight Dry Ramen Noodles
• Chopped Green Onions, For Garnish (optional)

1. Toss beef in cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
2. Add enough oil to a large wok or pan with high sides to fry the beef (I used about 1 cup).
3. Heat oil until hot but not scorching.
4. Add beef, making sure not to overcrowd the pan (I did a couple of batches).
5. Brown beef on both sides for 12 minutes on each side.
6. Remove from oil with a slotted spoon and place on paper towels.
7. Carefully remove the oil from the skillet or wok and wipe clean.
8. Heat sesame oil and canola oil in the same pan the beef was cooked in.
9. Add garlic and ginger and cook for 12 minutes.
10. Stir in soy sauce, water and brown sugar.
11. Bring to a simmer and cook for 23 minutes.
12. Set aside.
13. While sauce is cooking, boil noodles according to package instructions.
14. Place beef in the sauce and toss to coat.
15. Bring sauce back to a simmer and cook until thickened, 23 minutes.
16. (If the sauce is not thick enough, sprinkle in some more cornstarch.)
17. Toss in the ramen noodles and cook for an additional minute.
18. Serve immediately with green onions for garnish if desired.

flank, cornstarch, sesame oil, canola or vegetable oil, garlic, ginger, soy sauce, water, brown sugar, ramen noodles, green onions

Taken from tastykitchen.com/recipes/main-courses/mongolian-beef-ramen/ (may not work)