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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (1 1/2-pound) flank steak |
1 tablespoon sugar |
2 tablespoons low-sodium soy sauce |
1 1/2 tablespoons rice vinegar |
4 garlic cloves, minced |
1/2 cup low-sodium soy sauce |
1/4 cup water |
2 1/2 tablespoons cornstarch |
3 tablespoons rice vinegar |
1 1/2 teaspoons sugar |
1 teaspoon dark sesame oil |
1/4 teaspoon freshly ground black pepper |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 tablespoon vegetable oil, divided |
2 cups (1-inch) sliced green onions |
3 tablespoons minced peeled fresh ginger |
2 garlic cloves, minced |
3 cups fresh bean sprouts, rinsed and drained |
6 cups hot cooked wide lo mein noodles or fettuccine (about 12 ounces uncooked) |
Directions:
1. To prepare steak, trim fat. Cut steak diagonally across grain into thin slices. Combine 1 tablespoon sugar, 2 tablespoons soy sauce, 1 1/2 tablespoons vinegar, and 4 garlic cloves in a large zip-top bag. Add steak; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag; discard marinade.
2. To prepare sauce, combine 1/2 cup soy sauce, water, and next 6 ingredients (water through broth); stir with a whisk.
3. To prepare vegetables, heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add steak; cook 7 minutes or until steak loses its pink color. Remove steak with a slotted spoon; set aside. Wipe pan clean with a paper towel. Heat 1 1/2 teaspoons oil in pan. Add onions, ginger, and 2 garlic cloves; stir-fry 1 minute. Stir in sauce and bean sprouts; bring to a boil. Cook 1 minute. Stir in steak and noodles; toss well.
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