Ingredients:

  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tbsp (8g) cornstarch
  • 1 tsp (5ml) toasted sesame oil
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tsp (5ml) rice vinegar
  • 1 tsp (5g) freshly grated ginger
  • 2 cloves (6g) garlic, minced
  • 12 oz (340g) lo mein noodles
  • 2 tbsp (30ml) avocado oil or grapeseed oil
  • 2 cups (150g) shredded carrots
  • 1 red bell pepper (150g), thinly sliced
  • 1 cup (100g) snap peas, trimmed
  • 3 scallions (20g), cut into 2-inch pieces

Instructions:

  1. Marinate the beef: In a medium bowl, toss the sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil. Let it sit for 15–20 minutes.
  2. Prepare the sauce: Combine 1/4 cup soy sauce, oyster sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl and set aside.
  3. Cook the noodles: Boil noodles according to package directions, drain, and rinse with cold water to remove excess starch.
  4. Sear the beef: Heat 1 tbsp of oil in a wok over high heat. Add beef in a single layer and sear undisturbed for 1–2 minutes until browned, then stir-fry for another minute. Remove beef to a plate.
  5. Sauté vegetables: Add the remaining 1 tbsp of oil to the pan. Stir-fry carrots and bell peppers for 2 minutes, then add snap peas and scallions.
  6. Combine and glaze: Return the cooked beef and noodles to the pan. Pour the sauce over the mixture and toss on high heat until the sauce thickens and coats everything evenly.