Mongolian Beef Ramen

Mongolian beef ramen is a combination of two of my favorite things, beef and noodles. Mongolian beef is a very simple recipe typically made with flank steak. It is fried, then tossed in a sweet and salty sauce and topped with green onions. To me, the sauce often comes out salty which is why I will always eat it with noodles or rice.

What cut of steak to use in Mongolian beef ramen

Most commonly, flank steak is the most common cut used in this dish. However, striploin was on sale which is why I used that instead. You really just want a cut of meat you can thinly slice and have it not be very tough. In reality, any type of stir fry beef will work just fine.

How to cook steak

After seasoning the steak, it should still be slightly wet. Don’t worry, just let it marinate for 30 minutes, and the meat will tenderize. Heat up oil that reaches 375F and then drop our beef into the oil. The hot temperature and thin slices means the steak will be cooked in 30 seconds. Remove and set aside.

Importance of baking soda

A quick tip, baking soda is commonly used in Chinese cooking when marinating meats to help tenderize the meat. A little bit goes a long way to do not go overboard.

Mongolian Beef Ramen

Mongolian beef ramen combines the savory goodness that is Mongolian beef with ramen noodles.
5 from 4 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course lunch, Main Course
Cuisine American, asian



  • 1 lbs striploin or flank steak
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 egg white
  • ½ tsp baking soda
  • 1 tbsp corn starch

Sauce + Noodles

  • 5 cloves minced garlic
  • 2 stalks green onion
  • ¼ cup soy sauce
  • cup brown sugar
  • ½ cup water
  • sesame seeds
  • 2 packets ramen noodles

Corn starch slurry

  • 1 tbsp corn starch
  • 1 tbsp water


  • Thinly slice our steak keeping it about 2 inches in length.
    1 lbs striploin or flank steak
  • Season with salt, white pepper, egg white, baking soda, and cornstarch. Set aside to marinate 30 min.
    ½ tsp salt, ½ tsp white pepper, 1 egg white, ½ tsp baking soda, 1 tbsp corn starch
  • Heat up a pot of oil until reaches 375F then drop the steak into the oil for 30 seconds. Remove and set aside.
  • Cook ramen noodles until 80% cooked, then drain and set aside.
    2 packets ramen noodles
  • Mix together corn starch and water to create corn starch slurry.
    1 tbsp corn starch, 1 tbsp water
  • Into a pan, add garlic, and the whites of our green onions. Stir 1 minute.
    5 cloves minced garlic, 2 stalks green onion
  • Add soy sauce, brown sugar, and water. Once it comes up to a simmer add corn starch slurry and cook additional 2-3 minutes to let it thicken.
    ¼ cup soy sauce, ⅓ cup brown sugar, ½ cup water
  • Add cooked beef back in along with ramen noodles, and green onions. stir to combine then top with sesame seeds.
    sesame seeds
Keyword beef, beef noodles, mongolian, noodles, ramen

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  1. 5 stars
    Made this for the second time today and our family loves it! I ended up adding a little bit more brown sugar and it was delicious

  2. 5 stars
    I have made this twice now. Once with beef and the second with chicken. We liked them both.

  3. Loved this! I actually added a tiny amount of some sambal olek for some spice! delicious

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