1 pound of thinly sliced flank steak
1 cup of corn starch
½ cup of sesame oil
1 julienne red bell pepper
1 julienne yellow bell pepper
½ thinly sliced head of napa cabbage
1 bunch of sliced green onions
2 cups of trimmed broccoli florettes
4 cloves of minced garlic
¾ cup of light brown sugar
1 cup of soy sauce
1 cup of chicken stock
1 pound of uncooked lo mein or like noodles
sesame seeds, sliced green onions and fresh cilantro leaves for garnish
Add the beef to a bowl along with the cornstarch and mix until it is coated on all sides.
Next add ¼ cup of sesame oil to a large sauté pan or wok over high heat and cook the beef until just browned and remove from the pan and set aside.
In that same pan while on high heat add in the peppers, cabbage, onions and broccoli and stir fry for 3 to 4 minutes and remove from the pan and set aside.
Add the remaining ¼ cup of sesame oil, garlic, brown sugar, soy sauce and chicken stock to the wok and cook over medium to medium-high heat until it becomes very thick, about 8 to 10 minutes.
While the sauce is thickening cook the noodles in a large pot of boiling salted water until al dente, about 8 minutes.
Once the sauce is thick add the cooked beef, stir-fried vegetables and noodles and toss to coat.
Garnish with sesame seeds, sliced green onions and cilantro leaves.
Recipe created by Chef Billy Parisi l Click here to print this recipe