P.F. Chang's China Bistro Beef Lo Mein
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 1/2 pound flank steak
***Marinade***
- 1 1/2 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 2 teaspoons dark soy sauce
- 4 tablespoons beef broth
- 1 teaspoon granulated sugar
***Lo Mein***
- 8 ounces lo mein noodles (or spaghetti)
- 1 teaspoon sesame oil
- 1 carrot, peeled and coarsely shredded
- 1/2 cup shredded Chinese cabbage
- 1 clove garlic, minced
- 1/4 cup oil, or as needed
- 1 tablespoon soy sauce, optional
Partially freeze the flank steak. Cut into thin strips across the grain. Marinade: Combine the oyster sauce, soy sauce and beef broth. Whisk in the cornstarch and sugar until blended. Place in a zip-top bag with the beef strips and let marinate for 30 minutes. Bring a large saucepan of lightly salted water to a rolling boil. Add the low mein noodles and cook until almost done. Drain well and toss with the sesame oil. In a wok over medium-high heat, add 1/4 cup of the oil. When heated, add the beef and stir fry until just cooked. Remove with a slotted spoon and set aside. Add additional oil to the wok if needed to yield two tablespoons. When hot, stir fry the garlic and carrots. Do not let the garlic burn. Add the cabbage and stir fry for another minute or two. When the vegetables are to the desired doneness, stir in the cooked noodles and beef. Stir to heat through and mix thoroughly. Serve immediately with additional soy sauce if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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