Beef beef

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1/2 cup chicken broth or beef broth

1/2 cup oyster sauce

4 tables–poons soy sauce

2 tables-poons freshly mi-nced ginger

2 table_spoons mi-nced garlic

1 tables_poon corn_starch

1 teas_poon sesame oil

Beef Lo Mein:

16 ou-nces lo mein noodles

1 table_spoon sesame oil

2 pounds flank steak, skirt steak, or flap steak cut against the grain into 1 inch strips

2 teaspoon kosher salt

2 teaspoons black pepper

2 cups snow peas

1 cups carrot cut into matchsticks or shredded

1 cup bean sprouts

1 red bell pepper , thinly sliced

1/2 head green cabbage shredded or thinly sliced

1/2 cup sliced green onion


In a small bowl, make the sauce by whis_king together chicken broth, oyster sauce, soy sauce, ginger, garlic, corn_starch, and sesame oil until well combined.

Cook lo mein noodles according to package directions.

Meanwhile, heat sesame oil in a large skillet over medium high heat. Add beef into skillet and season with salt and pepper. Cook until beef is browned, about 4- 5 minutes.

Add in peas, carrots, bean sprouts, red bell pepper, and cabbage and cook until veg-gies are tender and the beef is completely cooked through, about 5 to 7 minutes.

Pour sauce over veg-gies and let cook 2 to 3 minutes, string const_antly.

Add in cooked noodles and toss to combine. Garnish with sli-ced green onion


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