1. Prepare the Mongolian Beef

1. Toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes while preparing other ingredients.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the beef in batches until browned and slightly crispy, about 2–3 minutes per side. Remove and set aside.

2. Cook the Vegetables

1. In the same skillet, add the remaining tablespoon of oil. Sauté the shredded cabbage, carrots, garlic, and ginger until softened, about 3–4 minutes.

3. Make the Sauce

1. In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
2. Pour the sauce into the skillet with the vegetables, stirring to coat.

4. Combine the Filling

1. Add the cooked beef and ramen noodles to the skillet. Toss until everything is evenly coated in the sauce. Remove from heat and let cool slightly.

5. Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2–3 tablespoons of the filling in the center.
2. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg. Repeat with remaining wrappers and filling.

6. Fry the Egg Rolls

1. Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
2. Fry the egg rolls in batches for 3–4 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
3. Remove with a slotted spoon and drain on a plate lined with paper towels.

7. Make the Dipping Sauce

1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, and chili garlic paste.

8. Serve

• Arrange the egg rolls on a platter and serve hot with the dipping sauce on the side.