Description
A flavorful stir-fry dish featuring tender flank steak and colorful vegetables, perfect for any family dinner.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 1/4 cup soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 8 oz lo mein noodles (or spaghetti)
- 2 tablespoons vegetable oil
- 1 cup shredded carrots
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers (any color)
- 1/2 cup snow peas (optional)
- 3 green onions, sliced
Instructions
- In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Add the flank steak, toss to coat, and let it marinate for 15 minutes.
- Cook the lo mein noodles per package instructions. Drain and set them aside for later.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. This sauce packs an amazing punch.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the marinated beef for 2-3 minutes until browned. Remove the beef and set it aside.
- In the same skillet, heat the remaining 1 tablespoon of oil. Add the shredded carrots, broccoli florets, sliced bell peppers, and snow peas. Stir-fry for 3-4 minutes until the veggies are tender-crisp.
- Add the cooked noodles and beef back to the skillet. Pour the prepared sauce over the mixture, tossing everything for 2-3 minutes over medium heat until well-coated.
- Finish with sliced green onions as a garnish. Serve hot and enjoy!
Notes
Prep all ingredients ahead of time for an efficient cooking experience. Adjust sauces according to taste.
