Beef and Bok Choy Noodles
Lo mein is traditionally made with wheat flour based noodles, which means substituting regular old pasta-aisle noodles will work just as well as finding specialty noodles in the Asian aisle. Try to use angel hair or spaghettini (thin spaghetti) noodles; they won’t suck up as much sauce and keep the texture well-balanced. If you can’t find large bok choy, substitute about 4-5 heads of baby bok choy.
Equipment
Ingredients
- 1 pound hanger steak
- 8 ounces cremini mushrooms
- 1 bok choy
- 2 cloves garlic
- 12 ounces udon noodles
- 1 tablespoon vegetable oil
- ¼ cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons light brown sugar
- 3 tablespoons oyster sauce
- ⅓ cup beef broth
- 3 teaspoons ground ginger
Instructions
Prep Ahead:
- Slice the beef thinly, if necessary, and transfer to a resealable bag or container
- Slice the mushrooms and bok choy and transfer to a resealable bag or container.
- Combine the sauce until the sugar and ground ginger and store in a resealable container.
- The ingredients will store in the fridge for up to 4 days. The beef and sauce will store in the freezer for up to 3 months. Do not freeze the mushrooms.
Prepare From Prepped:
- Thaw the ingredients as necessary
- Cook the ingredients according to the instructions in Steps 4-11.
Make From Fresh:
- Slice the beef thinly, against the grain, and set aside.
- Cut the mushrooms and bok choy and set aside.
- Mince the garlic and set aside.
- Cook the noodles according to the instructions on the package, then drain and set aside.
- While the noodles are cooking, mix the soy sauce, minced garlic, brown sugar, ground ginger, and oyster sauce together in a small bowl until the sugar and ground ginger has dissolved. Stir in the beef broth.
- While the noodles are cooking, heat the vegetable oil in a large saucepan set over medium heat. Heat until the oil is hot and shimmering.
- Add the beef to the pan and sear brown on both sides.
- Add the mushrooms and bok choy to the pan and cook, stirring occasionally, until the mushrooms have started to soften and the bok choy is beginning to wilt, about 3 minutes.
- Add the sauce mixture and stir to combine, then bring to a simmer.
- Add the noodles to the pan and stir to combine. Let cook, stirring occasionally, for another 5-8 minutes or until the sauce has thickened slightly and the mushrooms have softened all the way through.
- Remove and serve hot.