Ingredients
1.5 pounds Flank steak or sirloin steak, sliced thinly against the grai
½ cup Soy sauce, low sodium preferred
¼ cup Honey or maple syrup
2 tablespoons Rice vinegar
1 tablespoon Sesame oil, toasted
1 tablespoon Fresh ginger, grated
3 cloves Garlic, minced
1 tablespoon Cornstarch + 2 tablespoons water, for slurry
12 ounces Lo mein noodles, cooked according to package directions
1 tablespoon Olive oil or vegetable oil, for searing beef
¼ cup Water or beef broth, optional
Salt and black pepper, to taste
2–3 Green onions, sliced, for garnish
1 tablespoon Sesame seeds, toasted, for garnish
Red pepper flakes, optional, to taste
Instructions
- Slice the flank steak thinly against the grain and pat dry. Season with salt and pepper
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Set aside
- Cook the noodles in boiling salted water according to package directions. Drain and rinse with cold water
- In a skillet over medium-high heat, heat oil and sear the beef in batches until browned. Remove from the pa
- Reduce heat and add the sauce mixture to the skillet. Bring to a simmer
- Whisk the cornstarch slurry, pour into the sauce, and stir until thickened
- Add the beef back to the sauce and toss to coat
- Add the cooked noodles and toss until well combined. Heat through
- Serve in bowls, garnished with green onions, sesame seeds, and optional red pepper flakes
Notes
Slice beef thinly against the grain for tenderness.
Do not overcrowd the pan when searing beef to achieve a good sear.
Adjust the sauce by tasting before adding cornstarch slurry.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free (with modifications)
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 70 mg