Put down the phone and pick up the wok: it’s homemade lo mein time. All you need is one pot (well, wok) for this quick dinner. Inspired by PF Chang's Bistro Beef, flank steak is coated with oyster sauce and wok-fried with sesame oil. It’s tossed in the wok with garlic, scallions, carrot, Chinese cabbage, lo mein noodles, and soy sauce. Go from wok to bowl and enjoy all that umami—and the easy cleanup.
- 8 to 12 ounces flank steak (you can also sub a different cut of steak)
- For the Marinade:
- 1 1/2 teaspoons cornstarch
- 2 tablespoons oyster sauce
- For the Noodles:
- 1/4 cup
- sesame oil
- 1 carrot (shredded)
- 1 clove garlic (minced)
- 2 scallions (chopped; reserve some for garnish)
- 1/2 cup
- Chinese cabbage (shredded)
- 8 ounces lo mein noodles (or spaghetti in a pinch)
- 1 teaspoon sugar
- 2 teaspoons soy sauce (plus more to taste if you prefer)
Place the raw steak in the freezer for about 30 minutes. This will make it easier to cut into thin strips across the grain.
Make the marinade: In a bowl, whisk together the oyster sauce and cornstarch. Add the beef strips and marinate for 30 minutes to 1 hour.
Bring a pot of salted water to a boil. Add the noodles and cook until al dente. Don’t overcook. Drain and toss with about half the sesame oil and set aside.
Heat about 2 tablespoons of the oil in a wok or large pan over medium-high heat. Add the beef and stir-fry to cook to your desired doneness. Remove with a slotted spoon and set aside. You can place the beef on a paper towel to absorb some extra oil.
Add some more oil to the wok if needed. Stir-fry the carrots and garlic being careful not to let the garlic burn. Add the cabbage and scallions and stir-fry another couple minutes. When the vegetables are still slightly crunchy, add the noodles and beef back in. Add the sugar and soy sauce. Toss to mix well and heat through.
Serve with some chopped scallions for garnish.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||5 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|