Mongolian Beef Ramen Soup


1 lb flank steak, sliced thinly
2 bunches green onions, sliced thinly and separate the green and white
1 tablespoon olive oil
2 tablespoon fresh ginger, grated
5 roasted garlic cloves, minced
1 carton (32 oz) beef stock
⅓  cup brown sugar
¼ cup soy sauce
1 pkg (3 oz) beef ramen noodles (discard flavor packet)
1 tablespoon cornstarch
toasted sesame seed (optional)
salt and pepper (optional)


  1. In a four-quart pot, cook meat in 1 tablespoon olive oil over medium-high heat until browned and then remove the meat from pot.
  2. Add white portions of the green onions, ginger, and garlic to the pot and cook over medium heat for 3 minutes or until softened.  Stir in broth, brown sugar, and soy sauce.  Bring to a boil. Break noodles into large pieces and stir into soup

  3. Lower heat to medium heat and break noodles into large pieces and then stir into soup.
  4. Meanwhile, in a small bowl combine water and cornstarch, then stir into soup.  Cook and stir for 3 minutes or until noodles are tender and mixture has thickened and bubbly!
  5. Stir in beef and green portion of the green onions; heat through and serve.