Ramen Noodles with Beef and Vegetables (Mongolian)

Instant ramen noodles never tasted so good.

1 lb sirloin steak, sliced against the grain
2 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 Tbsp. sesame oil
3 cloves garlic, minced
1 tsp. fresh ginger, minced
½ cup soy sauce
¼ cup brown sugar
1 cup chicken broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 pkg instant ramen noodles, flavour pack discarded
3 green onions, thinly sliced
sesame seeds, toasted

Cook ramen noodles according to package instructions. Drain and set aside.

In a large skillet over medium-high heat, heat vegetable oil. Toss beef with corn starch. Cook until crispy, about 2 minutes per side. Transfer to a plate.

Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar and chicken broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3-5 minutes.

Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.

Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions.

Garnish with toasted sesame seeds.