Ingredients

The following ingredients have 4 Servings
  • 1 pound flank steak (sliced against the grain and cut into ¼ inch cubes)
  • ⅛ cup cornstarch
  • ½ tablespoon sesame oil
  • ½ tablespoon canola or vegetable oil, plus more for frying
  • 3 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • ½ cup low sodium soy sauce
  • ½ cup water
  • ¾ cup light or dark brown sugar
  • oil for frying
  • 10 ounce package dry ramen noodles
  • sliced green onions for garnished (if desired)

Instruction

  • Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are heating up the oil.
  • Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.) Heat oil until hot but not scorching.Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
  • Remove from the oil with a slotted spoon and place on paper towels.Carefully remove the oil from the skillet or wok. Cool and reuse again.
  • Heat sesame oil and canola oil to the same pan the beef was cooked in.Add in garlic and ginger and cook for 1-2 minutes.Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  • While the sauce is cooking boil noodles according to package instructions.
  • Place beef in the sauce and toss to coat.Bring the sauce back to a simmer and cook until thickened 2-3 minutes. (If the sauce is not thick enough sprinkle in some more cornstarch)Toss in the ramen noodles and cook for an additional minute.
  • Serve immediately with green onions for garnish if desired.