Beef Lo Mein

Instructions

1. 1

   In a medium bowl, combine the thinly sliced flank steak with 1 tbsp soy sauce, 1 tbsp (3 tsp) cornstarch, and the baking soda. Mix well and set aside to marinate for at least 15 minutes. In a separate small bowl, whisk together the remaining 1/4 cup (4 tbsp) soy sauce, oyster sauce, dark soy sauce, 2 tsp sesame oil, brown sugar, remaining 1 tsp cornstarch, and beef broth to create the sauce. Set aside.

2. 2

   Cook the lo mein noodles according to package instructions until al dente. Drain well, rinse with cold water to stop the cooking process, and toss with a few drops of sesame oil to prevent them from sticking. Set aside.

3. 3

   Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat until it shimmers. Add the marinated beef in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 1-2 minutes per side until browned but still slightly pink inside. Remove the beef from the wok and set aside.

4. 4

   Add the remaining 1 tbsp of oil to the hot wok. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant. Add the broccoli florets and julienned carrots, and stir-fry for 2-3 minutes. Add the sliced red bell pepper and snow peas, and continue to stir-fry for another 2 minutes until all vegetables are tender-crisp.

5. 5

   Return the cooked beef to the wok with the vegetables. Add the cooked noodles. Give the sauce a quick stir to recombine and pour it over everything in the wok. Using tongs, toss everything together continuously for 1-2 minutes until the noodles, beef, and vegetables are well-coated in the sauce and heated through. Stir in the sliced green onions.

6. 6