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Mongolian beef and vegetable stir-fry with fresh ramen

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the ramen

Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water.
While the water heats and the ramen cooks, prepare the steak.

Prep and cook the steak

Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer the steak to a plate. Do not clean the pan.
While the steak cooks, prepare the remaining ingredients.

Prep the remaining ingredients; cook the vegetables

Cut the broccoli into 1-inch florets; trim any coarse stems.
Trim the root ends from the scallions. Cut the white and light green parts into 2-inch lengths; thinly slice the dark green parts for garnish.
Measure ½ cup [1 cup] chicken broth; save the rest for another use.
Cut the lime into wedges for garnish. [Cut 1 lime into wedges; save the remaining lime.]

In the same pan used for the steak, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the broccoli and scallion pieces, season with salt and pepper, and cook until slightly charred, 1 to 2 minutes. Add the gong bao sauce base, carrots, and ½ cup [1 cup] chicken broth and bring to a boil. Reduce to a simmer, cover, and cook until the broccoli and scallions are just tender, 2 to 3 minutes.
Remove from the heat, stir in the ramen and steak, and season to taste with salt and pepper.

Serve

Transfer the vegetables, ramen, and steak to individual bowls. Garnish with the thinly sliced scallions and lime wedges and serve.

Kids Can!

Time the ramen.
Measure the chicken broth.
Garnish with the scallions and lime wedges.

Similar Recipes

Mongolian beef and vegetable stir-fry with fresh ramen

Dairy-Free

2 Servings, 760 Calories/Serving

20 Minutes

Better than takeout (and faster too!), this classic beef and veggie stir-fry features our custom, umami-rich blend that’s fragrant with garlic.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

6 ounces fresh ramen noodles
10 ounces top sirloin steak strips
5 ounces organic broccoli
3 organic scallions
1 cup chicken broth
1 organic lime
Sun Basket gong bao sauce base (gluten-free tamari - sesame oil - fresh garlic - brown sugar - fresh ginger)
3 ounces organic shredded carrots

Ingredient IQ

The term stir-fry was first used in 1945, in the cookbook How to Cook and Eat in Chinese by Buwei Yang Chao. Her description of the Chinese technique is a memorable one: “Roughly speaking, ch’ao may be defined as a big-fire-shallow-fat-continually-stirring-quick-frying of cut-up material with wet seasoning. We shall call it ‘stir-fry’ or ‘stir’ for short.”

Nutrition per serving

Calories: 760, Protein: 57g (114% DV), Fiber: 12g (48% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 125mg (42% DV), Sodium: 1260mg (53% DV), Carbohydrates: 66g (22% DV), Total Sugars: 9g, Added Sugars: 4g (8% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.