Ingredients
Scale
To make this dish, you’ll need a combination of fresh ingredients and pantry staples. Here’s what you’ll gather:
- 8 oz of lo mein noodles
- 1 lb of flank steak, thinly sliced
- 2 cups of broccoli florets
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of red pepper flakes (optional for a bit of heat)
- Chopped scallions for garnish
If you’re out of flank steak, Mama Lou always said, “The best cook knows how to adapt.” You can substitute with chicken or tofu, and for a gluten-free version, swap out the lo mein noodles for rice noodles.
Instructions
Let’s walk through the steps to bring this dish to life:
- Begin by cooking the lo mein noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger, stirring until fragrant, about 30 seconds.
- Add the sliced flank steak, cooking until browned and cooked through, approximately 5-7 minutes. Remove the beef from the pan and set aside.
- In the same skillet, add the broccoli florets and stir-fry for 3-4 minutes, until bright green and tender-crisp.
- Return the beef to the skillet, then add the cooked noodles. Pour in the soy sauce, oyster sauce, and sesame oil, tossing everything together until well coated.
- If you like a bit of spice, sprinkle in the red pepper flakes. Cook for an additional 2 minutes to allow the flavors to meld together.
- Garnish with chopped scallions before serving.
Cooking with Ouma is always a delightful adventure. She loves to sneak in extra ginger, saying, “A little zing never hurt anyone!” Feel free to adjust the flavors to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International