Soy-Glazed Lo Mein with Beef and Red Peppers

Flank steak sliced across the grain and velveted with a pinch of baking soda stays remarkably tender in a screaming-hot wok. Chewy egg noodles and strips of sweet red pepper are tossed through a dark soy and oyster sauce slurry that thickens in seconds. An untraditional mint sprig adds a cool bite against the rich glaze.

Prep

25 min

Cook

15 min

Total

40 min

Serves

4

Level

Medium

Cuisine

Chinese-American