Ingredients:

  • 1 lb flank steak or sirloin, sliced against the grain into 1/8-inch strips
  • 1 tsp baking soda
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1/4 cup low sodium beef broth
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp freshly grated ginger
  • 3 garlic cloves, minced
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 2 green onions, sliced (whites and greens separated)
  • 2 tbsp neutral oil
  • 8 oz pre-cooked lo mein noodles

Instructions:

  1. In a medium bowl, toss the beef strips with 1 tsp baking soda, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch. Marinate for 15 minutes at room temperature to tenderize the fibers.
  2. In a small jar or bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, rice vinegar, 1 tbsp cornstarch, grated ginger, and minced garlic until the cornstarch is fully dissolved.
  3. Heat 1 tablespoon of neutral oil in a large heavy-bottomed skillet or wok over high heat. Add the beef in small batches to avoid crowding, searing until a mahogany crust forms (about 2 minutes). Remove beef and set aside.
  4. Add the remaining 1 tablespoon of oil to the skillet. Add broccoli, sliced bell peppers, julienned carrots, and the whites of the green onions. Stir-fry for 3-4 minutes until vibrant and crisp-tender.
  5. Return the seared beef to the skillet and add the pre-cooked lo mein noodles. Pour the prepared sauce over the mixture.
  6. Toss constantly for 1-2 minutes until the sauce gelatinizes into a thick, glossy glaze that coats every ingredient. Garnish with green onion tops and serve immediately.