Ingredients:

  • 1 lb flank steak, sliced thinly against the grain
  • 1 tsp cornstarch
  • 1 tsp soy sauce
  • 0.25 tsp baking soda
  • 1 tsp toasted sesame oil
  • 0.5 cup low-sodium beef broth
  • 0.25 cup soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp chili garlic sauce
  • 8 oz dried lo mein noodles
  • 1 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, whites and greens separated
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 large carrot, julienned
  • 3 tbsp neutral high-smoke point oil

Instructions:

  1. Slice the beef into 1/8-inch strips against the grain. Combine with 1 tsp cornstarch, 1 tsp soy sauce, baking soda, and 1 tsp sesame oil. Massage into the meat and marinate for at least 10 minutes.
  2. In a small bowl, whisk together beef broth, 1/4 cup soy sauce, oyster sauce, dark soy sauce, brown sugar, 1 tbsp cornstarch, and chili garlic sauce to create the stir fry glaze.
  3. Boil noodles according to package instructions until just under al dente (usually 1-2 minutes less than the package says). Drain and toss with 1 tsp sesame oil to prevent sticking.
  4. Heat 1.5 tbsp of neutral oil in a wok or large skillet over high heat until shimmering and slightly smoking. Sear the beef in a single layer until a dark crust forms for 2 minutes, then flip and cook for 30 seconds before removing to a plate.
  5. Add the remaining oil to the pan. Flash-fry the garlic, ginger, and green onion whites for about 30 seconds until fragrant.
  6. Add broccoli, bell peppers, and carrots. Stir-fry for 2-3 minutes until colors are vibrant but still crunchy.
  7. Return the beef and noodles to the pan. Pour the sauce over the ingredients and toss constantly until the sauce bubbles and turns glossy.
  8. Finish with the green parts of the onions and a drizzle of sesame oil until everything is evenly coated.