Ingredients

The following ingredients have 8 Servings
  • 10 ounces dry Lo Mein noodles, or thin spaghetti
  • 1 cup low sodium beef broth
  • ¼ cup sake or rice wine, or vermouth
  • ¼ cup low sodium soy sauce
  • 1 tablespoon granulated sugar
  • 1 ½ tablespoons corn starch
  • 1 teaspoon sesame oil
  • 3 tablespoons canola oil, divided
  • 2 pounds rib eye steak, cleaned of fat and cut into bite sized strips (1 ½ pounds after trimming)
  • 12 ounces white mushroom, sliced ¼” thick
  • 3 scallions chopped
  • 1 ½ tablespoons minced garlic
  • 2 cups Napa cabbage, sliced
  • 1 large red bell pepper cut into strips
  • 2 cups bean sprouts, fresh if possible or canned with water drained

Instruction

  • Bring four quarts of water to a boil and add the dry noodles. Cook according to package directions and drain. Rinse twice under cold water and set aside.
  • In a small bowl, combine beef broth, sake, soy sauce, sugar, corn starch and sesame oil. Whisk to combine and set aside.
  • Heat a wok over the highest heat possible and add two teaspoons of canola oil and once smoking hot, add half the beef and cook for a few minutes on both sides. Remove to a large bowl and repeat for second half of beef, again adding to the bowl.
  • Add two more teaspoons of oil and once hot, add the mushrooms and stir fry two minutes. Add the scallions and garlic and cook for one more minute then add to the bowl with the beef.
  • Add two more teaspoons of oil and once hot, add the cabbage and red bell pepper and stir fry until slightly soft but still with some crunch. Add to the large bowl.
  • Add the remaining oil and once hot, add the noodles along with the reserve bowl of liquid. Toss with two pair of tongs until fully coated with some of the liquid getting absorbed, then add the beef and vegetables along with any liquid settled on the bottom. Toss with two pair of tongs and then finally toss in the bean sprouts. Once hot, remove from heat and serve.