Ingredients
Method
Prep the Beef
- Slice the skirt steak against the grain into thin strips, about 1/4 inch thick. Place in a bowl and toss with soy sauce, cornstarch, and sesame oil. Let marinate while you prep everything else.
Make the Sauce and Cook Noodles
- In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
- Bring a large pot of water to boil. Cook the lo mein noodles according to package directions until just tender. Drain and set aside. If using dried pasta, cook 1 minute less than package directions since it will cook more in the wok.
Stir Fry the Lo Mein
- Heat 1 tablespoon oil in a large wok or skillet over high heat. When smoking hot, add the marinated beef and stir fry for 2-3 minutes until just cooked through. Remove beef to a plate.
- Add remaining 2 tablespoons oil to the same pan. Add garlic and ginger, stir fry for 30 seconds until fragrant.
- Add carrots and bell pepper to the pan. Stir fry for 2 minutes until slightly softened but still crisp.
- Add snow peas and stir fry for another minute.
- Return the beef to the pan along with the cooked noodles. Pour the sauce over everything and toss quickly to coat, about 1-2 minutes. The noodles should absorb most of the sauce.
- Remove from heat and add the scallions. Toss once more and serve immediately, garnished with sesame seeds.
Notes
Fresh lo mein noodles work best for this recipe but you can substitute with dried linguine or spaghetti in a pinch. The key is not overcooking the vegetables, they should retain some crunch. Leftover lo mein keeps in the fridge for 3 days and reheats well in the microwave or a hot pan with a splash of water.