Mongolian Beef Soup

Soup season is my favorite of them all and I wanted to share this Mongolian Beef Soup and it is our family’s most requested during the cold months!


  • 1½ lb beef flank steak, trimmed of fat
  • 2 bunches green onions
  • 1 to 2 Tbsp vegetable oil
  • 2 Tbsp grated fresh ginger
  • 5 cloves garlic, minced
  • 1 (32-oz) box reduced-sodium beef broth
  • ¼ cup packed dark brown sugar
  • ¼ cup reduced-sodium soy sauce
  • 1 (3-oz) pkg ramen noodles, flavor packet discarded
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • Toasted sesame seeds (optional)


  1. Thinly steak slice across the grain. Cut strips crosswise into 1½ inch pieces. Bias-slice the green onions; separate the white and green portions. In a 4- to 5-quart pot cook half of the meat in 1 Tbsp hot oil over medium-high until browned. Remove from pot. Repeat with remaining meat and oil.
  2. Add white portions of the green onions, the ginger, and garlic to pot. Cook and stir over medium 3 minutes or until softened. Stir in broth, sugar, and soy sauce. Bring to boiling. Break ramen noodles into large pieces. Stir into soup.
  3. In a small bowl combine cornstarch and water. Stir into soup. Cook and stir 3 minutes or until mixture is bubbly. Stir in beef and green portions of onions; heat through. If desired, sprinkle with sesame seeds.
  4. Nutritional Information

    Main Total
    Servings 4
    Fat (g) 17 17
    Sat. Fat (g) 6 6
    Protein (g) 42 42
    Carb (g) 35 35
    Fiber (g) 2 2
    Sodium (mg) 1082 1082

Article Categories:
Soup Recipes


  • I love your recipes. I’ve made one I think. It is hard to find directions to see the recipe.

    Jane Brewer December 14, 2022 8:59 pm Reply

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