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In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 tablespoon cornstarch. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.

In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon cornstarch until smooth. Set aside.

Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the skillet and set aside.

In the same skillet, add the julienned carrots, thinly sliced red bell pepper, and snap peas. Stir-fry for 3-4 minutes until crisp-tender. Add the chopped bok choy and cook for another 2 minutes until wilted.

Return the cooked beef to the skillet with the vegetables. Add the cooked and drained lo mein noodles. Give the prepared lo mein sauce a quick whisk to re-incorporate any settled cornstarch, then pour it over the noodles, beef, and vegetables. Toss everything together until the sauce thickens and coats all ingredients evenly, about 2-3 minutes.

Stir in most of the chopped green onions. Transfer the lo mein to serving bowls. Garnish with the remaining chopped green onions and toasted sesame seeds. Serve immediately.


In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 tablespoon cornstarch. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.

In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon cornstarch until smooth. Set aside.

Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer and cook for 2-3 minutes per side, until browned and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the skillet and set aside.

In the same skillet, add the julienned carrots, thinly sliced red bell pepper, and snap peas. Stir-fry for 3-4 minutes until crisp-tender. Add the chopped bok choy and cook for another 2 minutes until wilted.

Return the cooked beef to the skillet with the vegetables. Add the cooked and drained lo mein noodles. Give the prepared lo mein sauce a quick whisk to re-incorporate any settled cornstarch, then pour it over the noodles, beef, and vegetables. Toss everything together until the sauce thickens and coats all ingredients evenly, about 2-3 minutes.

Stir in most of the chopped green onions. Transfer the lo mein to serving bowls. Garnish with the remaining chopped green onions and toasted sesame seeds. Serve immediately.
