Prep Time: 25 minutes
Cook Time: 7 minutes
Ingredients:
•3/4 pound flank steak
•Marinade:
•1 tablespoon soy sauce
•1 1/2 teaspoons cornstarch
•Sauce:
•2 tablespoons oyster sauce
•2 teaspoons dark soy sauce
•4 tablespoons beef broth
•1 teaspoon granulated sugar
•Other:
•8 ounces fresh egg noodles or Italian spaghetti
•1 teaspoon sesame oil
•1 large carrot, chopped into 1/2-inch pieces
•1/2 cup chopped cabbage, such as Napa
•1 clove garlic, chopped
•4 tablespoons oil for stir-frying, or as needed
Preparation:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar. Set aside.
Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.
Drain the noodles and toss with the sesame oil.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.
Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.
Cook Time: 7 minutes
Ingredients:
•3/4 pound flank steak
•Marinade:
•1 tablespoon soy sauce
•1 1/2 teaspoons cornstarch
•Sauce:
•2 tablespoons oyster sauce
•2 teaspoons dark soy sauce
•4 tablespoons beef broth
•1 teaspoon granulated sugar
•Other:
•8 ounces fresh egg noodles or Italian spaghetti
•1 teaspoon sesame oil
•1 large carrot, chopped into 1/2-inch pieces
•1/2 cup chopped cabbage, such as Napa
•1 clove garlic, chopped
•4 tablespoons oil for stir-frying, or as needed
Preparation:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar. Set aside.
Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.
Drain the noodles and toss with the sesame oil.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.
Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.
