Ingredients:

  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch (cornflour)
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) black pepper
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1/2 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup (approx. 100g) shredded carrots
  • 1 cup (approx. 100g) sliced mushrooms (shiitake, button, or cremini)
  • 4 cups (approx. 400g) fresh or dried lo mein noodles
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) oyster sauce (or hoisin sauce for a vegetarian option)
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) rice vinegar
  • 1/2 tsp (2.5ml) sriracha (optional, for heat)
  • 1/4 cup (60ml) chicken or vegetable broth

Instructions:

  1. Combine beef and marinade ingredients in a bowl. Toss to coat. Set aside while prepping the remaining ingredients.
  2. Cook lo mein noodles according to package directions (if using dried) or gently loosen fresh noodles. Drain well and set aside.
  3. Whisk together all sauce ingredients in a small bowl until well combined.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté until fragrant (about 30 seconds). Add onion, bell pepper, carrots, and mushrooms. Cook, stirring frequently, until vegetables are tender-crisp (about 5 minutes).
  5. Push the vegetables to the side of the wok. Add the marinated beef in a single layer and cook until browned and cooked through (about 3-4 minutes), flipping halfway through.
  6. Add the cooked noodles and sauce to the wok with the beef and vegetables. Toss everything together until the noodles are evenly coated and the sauce has thickened slightly (about 2-3 minutes).
  7. Garnish with sliced green onions and sesame seeds (if using). Serve immediately.