Ingredients

The following ingredients have 4 Servings
  • 1 lb beef petite shoulder, flank steak, ribeye, or sirloin cut in bite size pieces
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons Worcestershire
  • 2 tablespoons sherry
  • 1 tablespoon rice vinegar
  • Lo mein noodles or stir fry rice noodles
  • 1/8 teaspoon sesame oil
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons cornstarch dissolved in 1/4 cup water
  • 2 tablespoons sherry
  • 2 tablespoons Worcestershire
  • 1 tablespoon fresh ginger
  • 2 teaspoons sriracha
  • 3-4 tablespoons canola oil
  • 1/2 large onion chopped
  • 1 large red pepper cut julienne
  • 2 carrots cut in matchsticks
  • 2 stalks celery cut on diagonal
  • 3 cups Chinese shredded cabbage
  • 30-40 snow peas
  • 3 cloves garlic minced

Instruction

  • Add beef, 1/3 cup soy sauce, 2 tablespoons Worcestershire, 2 tablespoons sherry, and 1 tablespoon rice vinegar to a large Ziploc bag. Allow to marinate in the refrigerator for 30 minutes up to 6 hours.
  • Bring a large pot of water to boil. Cook the lo mein noodles according to package directions. Once done, drain well, rinse with cold water, and toss with a few drops of sesame oil.
  • Combine 1/4 cup soy sauce, dissolved cornstarch, 2 tablespoons sherry, 2 tablespoons Worcestershire, ginger, and sriracha in a medium ceramic or glass bowl. Mix with a whisk and set aside.
  • Heat 2 tablespoons of canola oil in a wok on high heat just until smoking. Add onion, red pepper, carrots, and celery to the wok. Cook for 3-5 minutes. Add cabbage and snow peas to the wok with the other veggies and cook for 2-3 minutes. Reduce heat to low and add garlic to the wok with the rest of the veggies and cook for 1 minute. Remove vegetables from the wok. Cover to keep warm.
  • Add 1 tablespoon of canola oil to the wok on high heat. Using tongs remove beef slices from the marinade; discard the marinade. Add the beef and cook for 3-5 minutes allowing the slices to brown on each side before turning. Remove the beef from the wok. Cover and keep it warm.
  • Whisk the sauce in the bowl and add it to the wok on high heat. Allow it to come to a boil and thicken for about 1-2 minutes. If the sauce is too thick, add 1-2 tablespoons of water. Add the veggies and the beef back to the wok. Add the lo mein noodles and stir to combine.