Servings 4 servings
Ingredients
For the sauce:
- 3 Tablespoons low-sodium soy sauce
- 3 Tablespoons hoisin sauce
- 2 Tablespoons oyster sauce
- 1 teaspoon sesame oil
For the lo mein:
- 8 oz. uncooked lo mein noodles (See Kelly’s Notes)
- 1 Tablespoon extra-virgin olive oil
- 1 1/2 Tablespoons minced garlic
- 4 scallions, green parts cut into 1-inch pieces and white parts chopped
- 1 pound flank or ribeye steak, sliced into 1/4-inch-thick pieces (See Kelly’s Notes)
- 1 cup shredded carrots
- 1 cup broccoli florets
Instructions
Make the sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce and sesame oil. Set the sauce aside.
Make the lo mein:
- Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions. Drain the noodles and set them aside.
- Add the olive oil to a large skillet or wok set over medium heat. Once the oil is hot, add the garlic and white parts of the scallions and cook, stirring, until fragrant, about 2 minutes. Increase the heat to medium-high and add the steak. Cook, stirring, for 1 to 2 minutes.
- Add the carrots, broccoli and green parts of the scallions and cook, stirring, until crisp-tender, about 2 minutes.
- Add the noodles and prepared sauce and toss to combine. Serve immediately.
Notes
- Lo mein noodles can usually be found in the International aisle in most major supermarkets. While not authentic, you can also substitute linguine or spaghetti.
- The easiest way to slice any steak super-thin is to cover it in plastic wrap and freeze it for 10 to 20 minutes until it is very chilled but not frozen solid. Once chilled, simply remove the plastic wrap and use your sharpest knife to cut against the grain.
- Any cut of beef that’s relatively lean and easy to slice will work best in this recipe, so use your preferred option.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!