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