Hunan Beef
Skillet beef with big flavor — Pepper Steak, Mongolian Beef Ramen, Chinese Pepper Steak with Onions, and slow cooker beef and broccoli for busy weeknights.
★ dinner
dinnerMongolian Beef Ramen
Mongolian Beef Ramen is tender flank steak tossed in a glossy sweet savory sauce with ramen noodles that soak up every drop. Bold flavor, simple ingredients, and better than takeout any night of the week.
Tina WilliamsIngredients
- 1½ pounds flank steak
- ¼ cup cornstarch
- ¼ cup vegetable oil
- 1, sliced into thin strips green bell pepper
- 8 ounces, uncooked ramen noodles
- 3, chopped green onions
- 2 tablespoons sesame oil
- ¾ cup soy sauce (low sodium)
- ⅔ cup brown sugar (packed)
- 1¼ cups chicken broth (low sodium or no sodium added)
- 4 cloves, minced garlic
- ¼ teaspoon red pepper flakes
Instructions
- 1Slice the flank steak into small thin pieces against the grain. Coat the beef with cornstarch in a Ziploc bag and shake well.
- 2Heat vegetable oil in a skillet. Cook the beef in batches until browned, then remove and set aside.
- 3Add sliced bell pepper to the skillet and sauté until soft, then remove and set aside.
- 4In the same skillet, add sesame oil, soy sauce, brown sugar, garlic, chicken broth, and red pepper flakes. Cook until the sauce thickens and reduces by about a quarter.
- 5Cook the ramen noodles according to package instructions.
- 6Return the beef and bell pepper to the skillet, toss in the sauce, then add cooked noodles and toss everything together.
- 7Garnish with chopped green onions and serve.
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Open in Pepper →Steak Strips That Cook Faster Than Takeout
Thin-sliced beef in a hot pan is one of the fastest dinners there is. Once the meat is cut and the sauce is stirred together, you're eight minutes from the table, and everybody comes running when they smell it.
Cooks on Pepper reach for this collection on the nights the takeout menu is tempting but the drive isn't — payday's a week out, practice ran late, and there's a package of flank steak in the fridge.
Every recipe here leans on beef, peppers, onions, and soy sauce. Pepper Steak and Chinese Pepper Steak with Onions are the weeknight standbys, Mongolian Beef Ramen and the Mongolian Beef Bowl bring the sweet-salty sauce, and Crock Pot Chinese Beef and Broccoli handles itself all afternoon.
Quick Tips
- 1
Slice against the grain
Look for the lines running through the steak and cut across them in strips about 1/4 inch thick. Freeze the beef 20 minutes first and it slices much cleaner.
- 2
Toss beef in cornstarch
A light coat of cornstarch, about 1 tablespoon per pound, gives the beef that velvety edge and helps the sauce cling instead of pooling.
- 3
Cook the meat in batches
Crowding the pan steams the beef gray. Brown half at a time over high heat, 2 to 3 minutes per batch, then set it aside.
- 4
Mix the sauce ahead
Stir soy sauce, broth, and cornstarch together in a cup before you turn on the burner. Once the pan is hot you'll only have 30 seconds to spare.
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