Beef Lo Mein

By pjones-2

Ingredients

• 1 pound flank steak, trimmed, cut across the grain into thin strips
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce (see Note)
• 2 tablespoons sugar
• 2 tablespoons chicken stock
• 8 ounces fresh Asian wheat noodles (such as mein or yakisoba) or dried noodles such as linguini
• 3 tablespoons olive oil
• 1/4 cup sliced onion
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 cup diced celery
• 1/4 cup bamboo shoots
• 1/4 cup matchstick-size strips carrots
• 3 green onions, cut into 1-inch pieces (green part only)

Preparation

Step 1

In a bowl, toss the flank steak with soy sauce. Cover and let stand 10 minutes.

In another bowl, combine oyster sauce, sugar and stock.

Cook noodles in a large pot of boiling water until tender but still firm to bite (do not salt water). Drain. Toss noodles with 1 tablespoon oil.

Heat a large wok or skillet over medium-high heat. Drizzle in 1 tablespoon oil. Add flank steak in one even layer. Sear on 1 side, about 1 minute. Flip steak over. Cook other side about 1 minute. Transfer meat to a plate.

Drizzle remaining 1 tablespoon oil in wok. Add onion. Stir-fry 30 seconds. Add ginger and garlic. Stir constantly 1 minute. Add celery, bamboo shoots and carrots. Saute 3 minutes. Add steak with any accumulated juices, then noodles. Add oyster sauce mixture. Toss to coat evenly. Cook 1 minute or until noodles are heated through and color is even and glossy. Add green onions right before transferring to serving bowl.