- 1 pound flank steak, cut against the grain into bite sized pieces
- ¼ cup cornstarch
- 1 pound chow mein or lo mein noodles, (can use regular spaghetti too)
- 2 tablespoons oil, divided
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ cup low sodium soy sauce
- ½ cup mirin
- ½ cup light brown sugar
- 2 teaspoons sesame oil
- a couple dashes of fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- green onions for garnish, if desired
- sesame seeds for garnish, if desired
- In a large bowl toss the beef with the cornstarch and set aside.
- Cook noodles per package directions, set aside.
- Heat 1 tablespoon of oil in a large skillet.
- When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan.
- Add in garlic and ginger and cook for 1-2 minutes.
- In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.
- Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
- In a small bowl mix together the cornstarch and water.
- Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
- Add steak and noodles to the pan and toss to coat with the sauce.
- Serve immediately with green onions and sesame seeds if desired.
Source : allrecipes.com