Ingredients:

  • 1 lb flank steak, sliced against the grain into 1/4-inch strips
  • 2 tbsp cornstarch
  • 4 tbsp neutral oil, divided
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup water
  • 1 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 10 oz lo mein noodles
  • 4 stalks green onions, cut into 2-inch pieces
  • 1/2 tsp red pepper flakes

Instructions:

  1. Boil the lo mein noodles according to package instructions, draining them just before they reach al dente. While noodles cook, toss the sliced beef with cornstarch and black pepper until evenly coated.
  2. Heat 2 tablespoons of oil in a large wok or heavy skillet over high heat until shimmering. Arrange beef in a single layer and sear without stirring for 2 minutes to develop a crust. Flip and sear for another 2 minutes, then remove beef from the pan.
  3. In the same pan, add the remaining 2 tablespoons of oil, then add minced ginger, garlic, and red pepper flakes. Sauté for 30 seconds. Pour in the soy sauce, dark brown sugar, and water. Bring to a vigorous boil for 2–3 minutes until the sauce reduces into a syrupy lacquer.
  4. Return the cooked noodles and seared beef to the wok. Add the toasted sesame oil. Toss aggressively over medium-high heat for 1–2 minutes until the sauce clings to the noodles. Fold in the green onions and serve immediately.