Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce, low sodium
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/4 tsp ground black pepper
  • 1 lb (450g) fresh or dried lo mein noodles
  • 1 tbsp (15ml) vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 cup (100g) shredded carrots
  • 1 cup (100g) sliced mushrooms (shiitake or cremini work well)
  • 2 green onions, thinly sliced, for garnish
  • 1/4 cup (60ml) soy sauce, low sodium
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) rice vinegar
  • 1/2 cup (120ml) chicken broth, low sodium
  • 1 tbsp (7.5g) cornstarch

Instructions:

  1. Marinate the sliced beef with soy sauce, cornstarch, sesame oil, and pepper. Let sit while you prep the veggies.
  2. Cook the lo mein noodles according to package directions until al dente. Drain and rinse with cold water.
  3. Whisk together soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, chicken broth, and cornstarch in a small bowl.
  4. Heat vegetable oil in a wok or large frying pan over high heat. Add onion and cook until softened. Add garlic and ginger; cook until fragrant. Add bell pepper, carrots, and mushrooms and stir-fry until tender-crisp.
  5. Push the vegetables to the side of the wok and add the marinated beef. Stir-fry until browned and cooked through.
  6. Add the cooked noodles and sauce to the wok. Toss everything together until the noodles are evenly coated and the sauce has thickened.
  7. Garnish with sliced green onions and serve immediately.