\tBeef and egg noodles are tossed in a flavorful oyster sauce.<\/p>\n
\tServes 4<\/p>\n
\tBeef Lo Mein With Ramen Noodles
\tPrep Time: 25 minutes<\/p>\n
\tCook Time: 7 minutes<\/p>\n
\tTotal Time: 32 minutes<\/p>\n
\tIngredients:<\/p>\n
\t3\/4 pound flank steak
\tMarinade:
\t1 tablespoon soy sauce
\t1 1\/2 teaspoons cornstarch
\tSauce:
\t2 tablespoons oyster sauce
\t2 teaspoons dark soy sauce
\t4 tablespoons beef broth
\t1 teaspoon granulated sugar
\tOther:
\t8 ounces fresh egg noodles or Italian spaghetti
\t1 teaspoon sesame oil
\t1 large carrot, chopped into 1\/2-inch pieces
\t1\/2 cup chopped cabbage, such as Napa
\t1 clove garlic, chopped
\t4 tablespoons oil for stir-frying, or as needed
\tPreparation:<\/p>\n
\tCut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
\tWhile the beef is marinating, prepare the remaining ingredients.<\/p>\n
\tIn a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar. Set aside.<\/p>\n
\tFill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.<\/p>\n
\tDrain the noodles and toss with the sesame oil.<\/p>\n
\tHeat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.<\/p>\n
\tAdd 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.<\/p>\n
\tAdd the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.<\/p>\n