Ingredients
- 1 (8-ounce) package lo mein noodles (maybe double for kids)
- Salt
- 3 garlic cloves, pressed or minced
- ¼ cup soy sauce
- ¼ cup dark brown sugar
- 2 tablespoons canola or grapeseed oil
- 1 pound chuck or rib steak, thinly sliced against the grain
- 1 (1-inch) piece of ginger, peeled and cut into rounds
- ¼ teaspoon black pepper
- ¼ teaspoon red-pepper flakes (I used 1/8 tsp and wasn’t spicy)
- 1 head broccoli, cut into small florets (about 3 heaping cups)
- 2 carrots, shredded
- 3 scallions or green onions, thinly sliced
- 2 to 3 teaspoons sesame oil (optional)
- 1 lime, cut in wedges, for serving
Preparation
A few hours prior to cooking the rest of the meat, mix about 1/2 tsp baking soda to 1 tbs of soy, 1 tbs of mirin (or pinch of sugar) and 1 tbs cornstarch and massage into the meat.
Cook noodles in a large pot of boiling, salted water until tender, about 4 minutes, or according to package instructions. Drain and rinse under cold water. Meanwhile, stir together the garlic, soy sauce and brown sugar, and set aside (maybe double if doubling noodles).
Heat 1 tablespoon of the oil in a large wok or skillet until hot and shimmering. Add the beef, ginger, black pepper and red-pepper flakes, and cook until crisp on the outside but still pink inside, 2 minutes. Season with salt (didn’t need), and move to a plate.
Add remaining oil to the wok and heat until shimmering. Add the broccoli and cook, tossing until crisp-tender, 2 minutes. Add 1/4 cup water and steam the broccoli until bright green and some of the liquid has evaporated, 2 minute more. Add the noodles, beef, ginger, carrots and soy sauce mixture to the pan, and toss over medium heat until coated and thickened a little, about 1 to 2 minutes. Salt to taste (didn’t need). Sprinkle with scallions, and drizzle with sesame oil, if using. Toss to coat and serve warm, with lime.
New York Times