Mongolian Beef Ramen

As requested.

I really like making Chinese food: stir-fried veggies, rice, strips of meat, sauces. I can’t vouch for how authentic my recipes are, but my family likes them. This one I found online, and changed significantly until it was right for us.

Oriental cooking is especially fun with my new wok. Yay! I can’t find an Amazon link to the exact one I have, which is light cast iron. This one is close, but I don’t like that it has a flat bottom. This one is a step up, rounded, nicer.

Mongolian Beef Ramen



  • 1 clove garlic sauteed in a little oil
  • 1 cup chicken broth
  • 1/3 cup soy sauce or slightly less
  • 1/4 cup brown sugar
  • 1/4 cup sweet chili sauce
  • 1 Tbsp cornstarch stirred into a little water
  • Dash sesame oil
  • Dash oyster sauce


  • 1 head broccoli cut into florets
  • 1 carrot cut into matchsticks
  • 1 pound steak, cooked cut into strips
  • 3 pkgs Ramen noodles broken up, seasoning packets discarded


  1. Combine all sauce ingredients and cook until bubbling and thickened, stirring frequently.

  2. Remove sauce from heat and add Ramen noodles. Cover and let rest while you finish the recipe, until noodles are tender.

  3. In a separate skillet, saute broccoli and carrot in a little butter/oil until nearly tender.

  4. Add meat, noodles, and sauce.

  5. Serve immediately.

Recipe Notes

Notes: "Steak" can be whatever beef you have on hand; leftover roast beef is excellent. You may omit sesame oil and oyster sauce, though they add a nice authentic flavor. Tweak sauce ingredients until they suit your taste.

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5 years ago

This looks so much better than the stuff we get at Dollar Tree. I’m going to try this some time. Thank you Shari!

Wendi Bollinger
5 years ago

I made this yesterday! It was like a party on a plate! Thanks!

5 years ago

I’ve made this three times already. It’s delicious. Thanks so much for sharing!

4 years ago

Looks delicious!

4 years ago

I am always appalled when recipes instruct one to throw out the seasoning packet. Such goodness gone to waste! Keep them and double them up the next time you make midnight ramen. Now that is something I’ve always wanted to do.

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