Ingredients
Marinade
- 1 tablespoon brown sugar
- 1/2 tablespoon fresh ginger
- 1/2 tablespoon minced garlic
- 2 tablespoons soy sauce
- 4 cups beef broth - divided
- 2 tablespoons cornstarch slurry - 1 tablespoon cornstarch + 1 tablespoons cold water
Chow mein
- 1 tablespoon canola oil
- 1 pound boneless beef ribeye - or top sirloin steak, sliced thinly
- salt - to taste
- pepper - to taste
- 6 ounces chow mein noodles - 2 packages
- 2 cups frozen Asian vegetable medley - thawed
Instructions
- Season the beef with salt and pepper and set aside
Make the marinade
- In a large, nonstick skillet, add brown sugar, ginger, minced garlic, soy sauce and 2 cups of the beef broth. Whisk to combine and bring to a light boil.
- Whisk in the cornstarch slurry and allow it to simmer until sauce starts to thicken.
- Pour into a bowl and set aside.
Brown the beef
- In the same skillet, heat canola oil.
- Pat the beef with a paper towel to absorb any surface moisture.
- Add sliced beef to skillet and cook over medium-high heat until brown, about 5 minutes.
- Remove from skillet and place in the bowl with the marinade.
Cook the noodles and finish
- Pour remaining the remaining beef broth into the skillet and bring to a boil.
- Add chow mein noodles and cook until softened, about 5 minutes.
- Add cooked vegetables and cooked beef with sauce to skillet.
- Cook together for a few minutes.
- Remove from heat, serve immediately.