Mongolian-Style Beef Noodles

Instructions

1. 1

   Slice the mushrooms. Cut the broccoli into small, roughly 2 cm florets and thinly slice the tender stem. Peel and mince the garlic, then peel and finely grate the ginger. Use 280 g of dry ramen blocks, such as four 70 g blocks, without any seasoning packets.

2. 2

   Bring 2000 ml of the water to a boil in a 4-liter saucepan over high heat. At the same time, heat a deep 30 cm skillet over medium-high heat. Add the beef and cook for 7–9 minutes, breaking it into small pieces, until browned and the thickest clumps reach 71°C/160°F. Wash hands and clean surfaces and utensils after contact with raw beef.

3. 3

   While the beef browns and the noodle water heats, stir together the soy sauce, broth, brown sugar, hoisin sauce, garlic, ginger, sesame oil, red pepper flakes and black pepper. In a separate small cup, mix the cornstarch with 30 ml of cold water until smooth.

4. 4

   Add the mushrooms, broccoli and remaining 80 ml water to the browned beef. Cover, reduce the heat to medium and cook for 6–7 minutes, stirring halfway through, until the broccoli is just tender.

5. 5

   While the vegetables steam, add the ramen to the boiling water. Cook for about 3 minutes, or according to the package timing, separating the strands gently. Drain as soon as the noodles are just tender; do not add the seasoning packets.

6. 6

   Uncover the skillet and pour in the sauce. Bring to a simmer over medium-high heat, then stir the cornstarch mixture again and pour it in. Reduce the heat to medium and simmer for 1–2 minutes, stirring, until glossy and lightly thickened.

7. 7

   Add the drained noodles and toss over medium heat for 1–2 minutes, until evenly coated and steaming hot. Divide among four bowls and serve immediately.