Ingredients:

  • 1 lb flank steak, thinly sliced across the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1/4 tsp baking soda
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1/4 cup low-sodium beef broth
  • 1 tsp toasted sesame oil
  • 12 oz fresh chow mein noodles
  • 3 tbsp vegetable oil
  • 4 cups shredded green cabbage
  • 1 large carrot, julienned
  • 4 green onions, cut into 2-inch segments
  • 6 cloves garlic, finely minced
  • 2 tbsp fresh ginger, grated

Instructions:

  1. Mix 1 lb flank steak with 1 tbsp low sodium soy sauce, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 1/4 tsp baking soda.
  2. Combine 2 tbsp oyster sauce, 1 tbsp light soy, 1 tbsp dark soy, 1 tsp sugar, 1/4 cup beef broth, and 1 tsp sesame oil.
  3. Loosen 12 oz fresh chow mein noodles by hand or follow the package instructions for a quick par boil. Cook 2 mins until al dente.
  4. Heat 1 tbsp vegetable oil and fry the noodles undisturbed. Sear 3 mins until the bottom is golden and crackling. Flip and repeat, then remove.
  5. Add another 1 tbsp oil and sear the beef in a single layer. Sizzle for 2 mins until a crust forms, then toss and remove.
  6. Add the last 1 tbsp oil and toss in 4 cups cabbage and 1 carrot. Cook 2 mins until slightly wilted but still crunchy.
  7. Push the veggies aside and add 6 cloves minced garlic and 2 tbsp grated ginger. Sizzle for 30 seconds until the aroma fills the room.
  8. Return the beef, noodles, and green onions to the pan.
  9. Pour the sauce over the mixture. Toss for 1 minute until the sauce thickens and glazes every strand.
  10. Crank the heat for the last 30 seconds to get that final breath of the wok flavor.