Sesame Noodles with Beef
Ingredients
12 ounces wheat noodles fresh, Chinese
1 pound flank steak cut against the grain into thin strips
2 cloves garlic minced
2 teaspoons ginger fresh, minced
2 cups chicken broth
5 tablespoons soy sauce divided
2 tablespoons oyster sauce divided
1 tablespoon sesame oil plus;
1 teaspoon sesame oil divided
3 teaspoons sugar divided
2 tablespoons cornstarch whisked with 2 tablespoons cold water
Directions
In a large bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1 teaspoon of sugar until well combined. Add the meat and toss to coat evenly. Cover the bowl and refrigerate for 30 minutes.
Heat the remaining tablespoon of sesame oil in a 12-inch cast-iron skillet over medium-high heat. Add the noodles, 2 tablespoons of soy sauce, and water. Cook, stirring occasionally and adding more water if needed to prevent sticking, until the liquid is absorbed and the noodles are tender, about 5 minutes. Transfer the noodles to a bowl and set aside.
Add the remaining teaspoon of sesame oil to the skillet along with the garlic and ginger. Cook over medium-high heat, stirring, for about 30 seconds.
Add the marinated meat to the skillet, discarding any leftover marinade. Cook, stirring occasionally, until the meat is browned and just cooked through, about 3 minutes.
Pour in the broth, oyster sauce, remaining tablespoon of soy sauce, and remaining 2 teaspoons of sugar. Bring to a boil, then add the cornstarch mixture. Cook, stirring, until the sauce thickens, about 2 minutes.
Serve immediately.
