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Beef Lo Mein Beef and egg noodles are tossed in a flavorful oyster sauce. INGREDIENTS: 3/4 pound flank steakMarinade: 1 tablespoon soy sauce 1 1/2 teaspoons cornstarch Sauce: 2 tablespoons oyster sauce 2 teaspoons dark soy sauce 4 tablespoons beef broth 1 teaspoon granulated sugar Other: 8 ounces fresh egg noodles or Italian spaghetti 1 teaspoon sesame oil 1 large carrot, chopped into 1/2-inch pieces 1/2 cup chopped cabbage, such as Napa 1 clove garlic, chopped 4 tablespoons oil for stir-frying, or as needed
PREPARATION: Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes. While the beef is marinating, prepare the remaining ingredients.In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar. Set aside. Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking. Drain the noodles and toss with the sesame oil. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside. Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes. Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot. Yield: 4 Servings
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