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)
- 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.
- 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
- Lower heat to medium heat and break noodles into large pieces and then stir into soup.
- 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!
- Stir in beef and green portion of the green onions; heat through and serve.