Ingredients
1 pound flank steak, sliced against the grain
12 ounces fresh wheat noodles
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1 inch ginger, grated
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
3 green onions, chopped
2 tablespoons vegetable oil
Salt to taste
Black pepper to taste
Instructions
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat
Cook beef slices quickly, seasoning with 1 tablespoon soy sauce and black pepper (3-4 minutes until browned). Remove and set aside
Add remaining 1 tablespoon vegetable oil, sauté garlic and ginger for 1 minute
Add broccoli, bell pepper, carrot, and remaining soy sauce to the wok (stir-fry for 4-5 minutes until tender-crisp)
In a bowl, combine oyster sauce, sesame oil, and a splash of water to create a thin sauce
Cook noodles according to package instructions, then drain and add to wok
Toss noodle-vegetable mixture with the sauce until glossy
Return cooked beef to the wok, stir-fry everything for 2-3 minutes
Garnish with green onions before serving
Notes
Flank steak is ideal for tender slices; substitute with skirt or sirloin if needed
For gluten-free version, use wheat-free noodles
Oyster sauce adds umami; substitute with soy sauce + a teaspoon of sugar if omitted
Wok or skillet temperature is critical for achieving the right texture
Store leftovers in airtight containers, though best consumed immediately
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Mornings
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Non Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 2400mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg