Beef Lo Mein

Ingredients

• 10 oz fresh lo mein noodles (or 8 oz dried egg noodles)
• 12 oz flank steak, sliced thinly against the grain
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce, divided
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 3 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cups green cabbage, shredded
• 1 carrot, julienned
• 3 scallions, cut into 2 inch pieces

Instructions

1. In a bowl, toss the sliced flank steak with 1 tablespoon of cornstarch and 1 tablespoon of the soy sauce. Let it sit for 10 minutes at room temperature - this thin cornstarch coating, called velveting, keeps the beef tender during the high heat of stir-frying.
2. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, dark soy sauce, sesame oil, and sugar to make the stir-fry sauce; set aside.
3. Bring a large pot of water to a boil (no salt needed for lo mein noodles). Cook the noodles according to the package directions, usually 3 to 4 minutes for fresh or 6 to 7 for dried, until tender but still chewy with a slight bite. Drain, rinse briefly under cold water to stop the cooking, and toss with 1 teaspoon of the vegetable oil to prevent sticking.
4. Heat a large wok or wide skillet over high heat until a drop of water sizzles and evaporates instantly, about 1 to 2 minutes. Add 1 tablespoon of the vegetable oil, then add the beef in a single layer.
5. Sear the beef without stirring for 45 seconds, then stir-fry for another 60 to 90 seconds until it reaches an internal temperature of at least 145 F and is browned on the outside but still slightly pink in the very center. Remove the beef to a plate.
6. Add the remaining 1 tablespoon vegetable oil to the same pan. Add the garlic and ginger and stir-fry for 15 seconds until fragrant, being careful not to let them burn.
7. Add the carrot and cabbage and stir-fry over high heat for 2 to 3 minutes, until the cabbage is wilted but the carrot still has a slight crunch.
8. Return the beef to the pan along with the cooked noodles and scallions. Pour the prepared sauce over everything.
9. Using tongs or two spatulas, toss and lift the noodles continuously for 2 minutes so the sauce coats every strand evenly and turns glossy, not pooled at the bottom of the pan.
10. Taste a noodle - it should be well-seasoned and slightly sweet-savory; adjust with an extra splash of soy sauce if needed, then serve immediately while hot.

Nutrition

Calories	480
Protein	26.0 g
Fat	18.0 g
Carbs	52.0 g
Fiber	3.0 g
Sodium	1340 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.