The Best Mongolian Beef Ramen Recipe for a Restaurant-Quality Meal

Mongolian Beef Ramen

Savory, tender beef meets slurp-worthy ramen in this irresistible dish! A perfect balance of sweet, salty, and umami flavors. Ready to impress?

Ingredients:

1 lb flank steak, thinly sliced
2 packs ramen noodles (discard seasoning packets)
2 tbsp cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1-inch ginger, grated
½ cup low-sodium soy sauce
⅓ cup brown sugar
¼ cup beef broth
1 tbsp hoisin sauce
1 tsp red pepper flakes (optional)
3 green onions, sliced
1 tbsp sesame seeds

Instructions:

Prepare the beef (10 minutes):
Toss the sliced flank steak with cornstarch and let it sit for 5 minutes.
Cook the beef (8 minutes):
Heat vegetable oil in a large pan over medium-high heat.
Add the beef in batches and sear until crispy. Remove and set aside.
Make the sauce (5 minutes):
In the same pan, sauté garlic and ginger until fragrant.
Stir in soy sauce, brown sugar, beef broth, hoisin sauce, and red pepper flakes. Simmer for 2 minutes.
Cook the ramen (3 minutes):
Boil ramen noodles according to package instructions. Drain and set aside.
Combine everything (5 minutes):
Return the beef to the pan and toss it in the sauce.
Add cooked ramen and mix well.
Garnish & serve (2 minutes):
Sprinkle with green onions and sesame seeds. Serve hot!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 550 kcal | Servings: 2-3

How to Make Mongolian Beef Ramen at Home – Easy & Delicious

Trade in takeout for a kitchen apron. Your next delicious weeknight dinner is a skillet away. Homemade Mongolian Beef Ramen mixes savory beef with chewy noodles. It’s a meal that beats top ramen spots.

No more waiting in line or high prices. This quick and easy recipe makes bold flavors fast. It uses pantry staples, saving you time and money.

Key Takeaways

Ready in under 30 minutes with minimal prep
Customizable sauce balances sweet, salty, and tangy notes
Uses common ingredients like soy sauce and sesame oil
Perfect for meal preppers and busy families
Save $20+ per serving compared to takeout

What Makes Mongolian Beef Ramen Special

Every bowl of Mongolian beef ramen has a story. It’s a mix of cultural fusion and flavor innovation. Let’s find out what makes it special.

The Origins of Mongolian Beef

Mongolian beef started in American-Chinese kitchens, not in Mongolia. It was created in the 1980s. It combines marinated beef with a sweet and savory sauce.

Even though it’s not authentic Mongolian, its bold taste opened doors to asian-inspired comfort food in the US.

The Fusion of Asian Flavors

Imagine mixing Chinese stir-fry with Japanese ramen. You get a dish where tender beef is covered in a sauce. This sauce has soy sauce’s umami, honey’s sweetness, and a bit of chili.

This blend of authentic mongolian flavors, even if modern, creates a delicious mix.

Why This Dish Has Become a Fan Favorite

Universal appeal: The sauce’s sweet, salty, and spicy mix satisfies without being too much.
Easy to customize: You can add veggies, noodles, or proteins to make it your own.
Quick to make: It’s perfect for busy weeknights, showing that gourmet flavor can be quick.

From food trucks to home kitchens, its popularity endures. It’s asian-inspired comfort food at its finest. It’s easy to enjoy and full of bold, memorable flavors.

Essential Ingredients for Authentic Mongolian Beef Ramen

To get authentic Mongolian flavors in your homemade recipe, start with the right ingredients. Each part is important for a good balance of umami, sweetness, and heat.

Protein: Use flank steak for tender slices. Chuck steak works too if flank isn’t available.
Sauce Base: Soy sauce, brown sugar, and hoisin sauce form the core. Hoisin is a thick sauce with fermented soybeans, garlic, and chili, adding depth.
Noodles: Fresh ramen noodles cook faster. Dried noodles add chewiness—look for thin or thick varieties.
Garnishes: Chopped green onions, sesame seeds, and a squeeze of lime brighten the dish.

Hoisin’s tangy-sweet flavor is key. If unavailable, mix ketchup, soy sauce, and honey as a substitute. For noodles, check the package’s cook time to avoid overcooking.

Seasoning is crucial. Salt, black pepper, and a dash of sesame oil tie everything together. Adjust spice levels by adding chili flakes. Always taste the sauce before cooking—it’s the heart of the dish.

Stores like 99 Ranch Market or H Mart carry authentic ingredients. Substitute ingredients sparingly to keep the authentic Mongolian flavors intact. Now you’re ready to build your bowl!

Homemade Mongolian Beef Ramen – A Quick and Easy Recipe

Learn to make a simple homemade ramen recipe with this easy guide. It’s great for any day, combining tradition with easy cooking methods.

Preparing the Beef

Begin by cutting beef thinly against the grain for tenderness. For the stir-fry beef recipe, coat strips in cornstarch for even cooking. Then, heat a wok or skillet and stir-fry until it’s lightly browned. For more flavor, marinate in soy sauce.

Creating the Signature Sauce

Mix these ingredients in a bowl:

Ingredient	Amount
Soy sauce	3 tbsp
Brown sugar	2 tbsp
Hoisin sauce	1½ tbsp
Garlic (minced)	2 cloves
Grated ginger	1 tsp

Adjust the sweetness by adding honey or lime juice for a tangy touch.

Cooking the Ramen Noodles

Boil water in a pot; add noodles.
Cook for 2-3 minutes until al dente.
Reserve ½ cup cooking water for thickening sauce.

Bringing Everything Together

Combine stir-fried beef with sauce in a pan. Add cooked noodles and toss. For creaminess, swirl in cream cheese or a beaten egg. Serve in a heated bowl with green onions and sesame seeds. Enjoy your homemade masterpiece!

The Perfect Noodles for Your Mongolian Beef

The right noodles are key to a great beef ramen soup. You can choose from store-bought or homemade noodles. The right type ensures the best taste and texture.

Traditional Ramen Noodles

Traditional ramen noodles are made from wheat and have an alkaline ingredient like kansui. This gives them a yellow color and a chewy feel. Fresh noodles cook quickly but need to be kept cold. Dried noodles last longer but need to be cooked briefly to stay firm.

Alternative Noodle Options

Looking for something different? Here are some alternatives:

Udon: Thicker noodles for a hearty texture.
Soba: Buckwheat adds earthy flavor.
Rice noodles: A gluten-free option with delicate taste.
Spaghetti: Italian twist but softer texture.

Making Your Own Ramen Noodles

Want to make your own noodles? Use high-gluten flour, salt, water, and baking soda. Roll, cut, and dry the dough. It’s a bit of work but makes your beef ramen soup special. Find recipes online to get it right.

Best Cuts of Beef for Mongolian Ramen

Choosing the right beef makes your homemade mongolian beef ramen taste like it’s from a restaurant. Flank steak is a favorite for its strong flavor and firm texture. Slice it thinly against the grain to keep it tender, even when stir-fried quickly.

Flank Steak: Marinate 1–2 hours in soy sauce, rice wine, and a pinch of baking soda for maximum tenderness.
Skirt Steak: Affordable and full of umami. Trim excess fat and slice carefully to avoid chewiness.
Sirloin: A premium option with rich marbling. Quick searing prevents drying out.
Ribeye: Juicy and fatty, perfect for adding depth to the broth. Trim excess fat before slicing.

For those on a budget, stir-fry beef recipe success comes down to technique. Chuck steak is great when slow-cooked first, then sliced thin. Always pat beef dry before searing to get a crispy crust. Overcooking toughens meat, so stir-fry at high heat for 3–4 minutes max. Marinating even budget cuts with garlic, ginger, and sesame oil adds depth without cost.

Pro tip: Let beef rest 5 minutes post-cooking. This locks in juices, ensuring every bite stays juicy in your bowl. Prioritize freshness—opt for grass-fed or dry-aged beef for the boldest flavor.

Vegetable Add-ins That Elevate Your Ramen Bowl

Adding the right vegetables turns Mongolian Beef Ramen into a delicious weeknight dinner. It’s full of color and packed with nutrients. These vegetables balance texture and flavor, making the savory beef and broth even better:

Classic Vegetables for Ramen

Green onions: Add crisp freshness with chopped tops.
Bok choy: Sauté lightly for a tender crunch.
Bean sprouts: Brighten the bowl with their mild sweetness.
Mushrooms: Shiitake for umami, enoki for delicate strands.
Corn: Sweet kernels pop with every bite.

Seasonal Vegetable Options

Season	Vegetables
Spring	Asparagus, peas
Summer	Zucchini, bell peppers
Fall	Carrots, roasted butternut squash
Winter	Daikon, bok choy

How to Prepare Vegetables for Ramen

Blanch firm veggies like bok choy for 1-2 minutes.
Stir-fry mushrooms with the beef for extra depth.
Add raw bean sprouts or herbs last to keep crisp.
Seasonal picks ensure peak flavor and affordability.

Pairing these veggies creates a vibrant, asian-inspired bowl. It’s both nourishing and visually striking. Try different combinations to make every serving a new adventure!

Creative Protein Additions: Beyond Traditional Mongolian Beef

Want to try something new with your beef ramen soup? Use ground beef for a cheaper option. Cook it in the Mongolian sauce, but watch the time to avoid drying it out. You’ll get a rich, tasty base ready in under 30 minutes for a delicious weeknight dinner.

Chicken: Cube it and stir-fry for a lean protein option.
Shrimp: Sauté briefly to keep it tender and juicy.
Tofu: Marinate in soy sauce before pan-frying for a plant-based take.
Eggs: Top bowls with a soft-boiled egg for creaminess.

Try pairing proteins like shrimp and beef for more flavor. Add garlic-ginger marinades or sesame oil for extra umami. You can mix and match to fit your taste. This dish is great for quick meals or gatherings, offering a customizable feast. Let your creativity run wild while keeping that beloved Mongolian flavor.

Sauces and Seasonings: The Secret to Flavorful Mongolian Beef

Unlock authentic mongolian flavors with the right sauces and seasonings. Every ingredient is key to that signature taste. Here’s how to get it right:

Key Sauce Components

Hoisin Sauce: Made from fermented soybeans, garlic, sugar, and five-spice powder, it adds umami depth. No hoisin? Substitute with equal parts soy sauce, honey, and a dash of molasses.
Sweet-Savory Base: Mix soy sauce, brown sugar, and rice vinegar in a 2:1:1 ratio. Adjust sweetness by adding honey or tang with lime juice.

Spice Adjustments

Spice Up	Spice Down
Add sriracha, gochugaru, or chili oil	Cut chili content; boost sweetness with extra honey or add creamy peanut butter

Quick & Easy Seasoning Tips

Layer flavors quick and easy by:

Marinate beef in sauce 10-15 minutes before cooking
Top with green onions or sesame oil post-cook for final flavor pop

Pair with pickled veggies or a soft-boiled egg for instant balance. Taste as you go—adjusting one ingredient at a time!

Unexpected Ingredients That Transform Your Ramen Experience

Take your simple homemade ramen recipe to the next level with these game-changing add-ins. From creamy textures to viral twists, these ingredients turn ordinary bowls into unforgettable meals.

Adding Eggs to Your Ramen

Raw egg stirred into hot broth creates a velvety richness—perfectly safe if you use fresh, high-quality eggs. For a homemade recipe shortcut, try ajitama: marinated eggs simmered in soy sauce and mirin. Or crack a yolk over cooked noodles for a runny center. Pro tip: Heat broth to 140°F before adding raw egg to avoid scrambling.

Cheese Options for Creamier Ramen

Melt American cheese slices into broth for instant creaminess
Top with shredded cheddar for savory crunch
Swirl cream cheese into broth for umami depth

These cheeses blend seamlessly with beef without masking the dish’s original flavors.

Celebrity-Inspired Add-ins

“Butter, garlic powder, and a raw egg make my ramen luxurious,” says Kylie Jenner’s viral TikTok recipe.

Recreate it by swirling 1 tsp butter into broth and adding a pinch of garlic powder. For a protein twist, try adding diced Spam or crispy tofu as seen in A-List influencer posts. Experiment to make the dish your own!

Mongolian Beef Ramen Variations: Ground Beef vs. Sliced Beef

Choosing between ground or sliced beef in your homemade mongolian beef ramen changes the dish’s texture and flavor. Sliced beef offers bite-sized pieces with a tender chew. Ground beef creates a rich, sauce-coated base. Both work well in the stir-fry beef recipe, but the method matters.

Sliced beef needs thin cuts against the grain to stay tender. Stir-fry quickly in high heat to lock in juiciness. For ground beef, brown it first to develop savory depth. Use 80/20 lean beef—it holds flavor without excess grease. Drain fat if preferred for a lighter dish.

Texture: Sliced beef keeps distinct pieces; ground beef blends into the sauce.
Cooking time: Sliced takes 2-3 minutes; ground beef needs 5-7 minutes to crisp edges.
Cost: Ground beef is budget-friendly, while sliced sirloin offers premium texture.

Experiment with a hybrid mix: add ½ cup ground beef and a few sliced strips for layered texture. Both versions shine with the right seasoning—soy sauce, hoisin, and ginger. Adjust sauce thickness based on beef type. Serve either way over al dente noodles for maximum flavor absorption.

Health Benefits and Nutritional Information of Mongolian Beef Ramen

Starting a balanced diet with beef ramen soup begins with knowing its nutritional facts. A homemade recipe lets you tweak ingredients to meet your health goals. Here’s a look at the good and the not-so-good:

Beef is a great source of protein and iron, which boosts energy.
Vegetables like bell peppers and onions add fiber and vitamins.
By making it yourself, you can control the sodium and sugar levels better than store-bought versions.

Nutrient	Per Serving (approximate)
Calories	500-700
Protein	30-40g
Carbs	60-80g
Sodium	800-1,200mg
Fat	15-25g

Areas to watch:

Traditional soy sauce is high in sodium.
Sweetened sauces add extra sugar.
Ramen noodles are mostly refined carbs.

Customize your homemade recipe for balance:

Try whole-grain or shirataki noodles instead of regular ones.
Use low-sodium soy sauce or tamari for gluten-free diets.
Add more veggies like spinach or mushrooms for extra fiber.
Choose lean flank steak to cut down on saturated fat.

Cooking at home allows you to adjust flavors and ingredients. Even small changes can make beef ramen soup fit many different diets.

Conclusion

Mongolian Beef Ramen is a quick and easy dish perfect for weeknights. It’s all about balancing savory beef, tangy sauce, and customizable toppings. You can use sliced beef or ground meat, and add flavors with soy sauce and hoisin.

Even simple instant noodles become special with a homemade sauce or a fried egg. Add your favorite veggies like snap peas or bell peppers. The recipe is flexible, so you can change proteins, spice levels, or veggies easily.

Feel free to try new things like chili oil or sesame seeds. Share your creations online to inspire others. This dish shows you can make a great meal without spending a lot of time or effort. Get ready to make a delicious bowl at home. Happy cooking!

FAQ

What is Mongolian beef ramen?

Mongolian beef ramen is a tasty dish. It has tender beef in a sweet-savory sauce with ramen noodles. It’s a mix of Mongolian beef and Japanese ramen, perfect for a home-cooked meal.

How can I make homemade Mongolian beef ramen quickly?

To make it fast, prep your ingredients first. Slice the beef thinly and mix the sauce. Cook the noodles separately. Then, combine everything in just a few minutes. It’s great for a quick dinner.

What ingredients do I need for authentic Mongolian beef flavor?

For real Mongolian beef taste, you need flank steak, soy sauce, and brown sugar. Also, hoisin sauce, garlic, ginger, and ramen noodles are key. Don’t forget green onions and sesame seeds for extra flavor.

Can I customize the spice level in my Mongolian beef ramen?

Yes! Add sriracha or chili oil for more heat. For less spice, use less chili or add cucumber. It’s all about your taste.

What vegetables can I add to my ramen for extra nutrition?

Add green onions, bok choy, bean sprouts, and mushrooms for nutrition. You can also use asparagus or zucchini. They make your ramen look and taste better.

Is it possible to make homemade noodles for my Mongolian beef ramen?

Yes! Making ramen noodles is fun. You need high-gluten flour, water, salt, and kansui. It’s a great way to add a personal touch.

What are some creative protein alternatives for Mongolian beef ramen?

Try ground beef, chicken, pork, shrimp, tofu, or tempeh. Each has its own taste and texture. Season them to get that Mongolian flavor.

How can I make my ramen creamier?

For creaminess, beat an egg or add heavy cream or cream cheese. It makes the ramen richer and balances the flavors.

Can I use instant ramen for this recipe?

Yes, instant ramen is a quick option. Just boil it and mix it with your Mongolian beef and sauce. It’s fast and easy.

How do I store leftover Mongolian beef ramen?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat it gently on the stovetop or in the microwave. Add broth or water if it’s too dry.

Link source: