Want Chinese takeout without consuming an entire
day’s worth of calories? Here’s your answer! This recipe is unbelievably delicious! Please make this! You won’t regret it!
Thinly slice flank steak against the grain of the meat. Add meat along with 1/4 cup baking powder to a gallon size bag and shake to coat meat.
Drizzle oil in a skillet over medium-low heat. (Flank steak is a very lean meat. The slower you cook it, the more moisture you will keep and the more tender the meat will be. You may also cook it at an extremely high temperature, very quickly, simply searing the outside of the meat and leaving the inside of the meat medium-rare). Remove the browned meat from the skillet and set aside. Drain any remaining oil from the skillet, preserving any browned bits in the pan. You will need to brown the meat in batches, as you don’t want the strips sticking together.
Combine 3 Tbsp sesame oil, 1 cup low sodium soy sauce, 2/3 cup brown sugar, 1 1/2 low sodium fat-free chicken broth, 3 large or 4 small minced garlic cloves and 1/4 tsp dried red pepper flakes with a whisk in a medium-sized bowl. Add sauce mixture to skillet and cook on low-medium heat, whisking periodically until thickened.
Meanwhile, cook 4 packages of Ramen noodles according to package directions, but do not add season packet. Drain any excess water from noodles.
Add cooked meat and noodles to sauce in skillet and combine well.
Top with thinly sliced green onions and sesame seeds for garnish and added flavor.
I must credit JoCooks
for this incredible recipe! Served with steamed broccoli, you have a complete meal that everyone is sure to love!
Since it was a new recipe, I wasn’t sure if the kids would accept it, so I wanted an item on their plate I knew they would eat. As it turned out, everyone loved it! Next time I make it, I may mix the broccoli into the Ramen. Thinly sliced carrots, Bok choy, sugar snap peas and mushrooms would all make great additions! I will
be making this recipe again!
For the broccoli, simply chop into florets, add to a boiler with a steam basket and steam until fork tender. Remove from heat and drizzle with olive or avocado oil. Sprinkle with 1/4 tsp salt. I add a pat of butter for the kids.
I might be a dietitian but, I’m from the south and every southerner knows, butter makes everything better!
For my toddler, I pretend the broccoli are trees and he’s a dinosaur, eating the trees. Usually that works. Thank you Jennifer Chu for that idea!
*something you may not know:
it’s safe to eat steak rare as long as the outside is seared and cooked. It is NOT safe to eat ground meat such as hamburger rare or even medium rare, as the bacteria that can make you sick lives on the outside surface of the meat. When meat is ground, the outside gets mixed into the inside and must be cooked to a proper temperature to kill harmful bacteria.
Here’s the recipe below…
Mongolian Beef and Ramen Noodles
You'd never guess it isn't takeout!
- 1 1/2 lb flank steak
- 1/4 cup cornstarch
- 1/4 cup Smart Balance cooking oil or oil with a high smoke point
- 4 packs Ramen noodles, season packets discarded
- 3 Tbs sesame oil
- 1 cup low sodium soy sauce
- 1 cup brown sugar
- 1 1/2 cup chicken broth
- 3 large cloves garlic, minced
- 1/4 tsp red pepper flakes
- Slice flank steak into thin slices against the grain of the meat. Place flank steak into gallon sized bag with cornstarch and shake until steak slices are well coated. Set aside.
- Combine sesame oil, soy sauce, brown sugar, chicken broth, garlic and pepper flakes in a bowl with a whisk. Set aside.
- Heat oil in a non-stick skillet. Add pieces of steak to hot oil in batches and brown on both sides. Set aside and drain excess oil from pan. Try to reserve any browned bits from the pan.
- Add sauce mixture to hot pan and simmer over low to medium heat until slightly thickened. Meanwhile, cook Ramen noodles according to package directions and drain any excess water.
- Add cooked noodles and flank steak to sauce mixture once thickened and stir well to combine. Serve.