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Saucy Beef Lo Mein

Yield 8 servings (serving size: 1 cup)

Ingredients

  • Steak:
  • 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
  • Sauce:
  • 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
  • Vegetables:
  • 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)

Nutrition Information

  • calories 375
  • caloriesfromfat 27 %
  • fat 11.1 g
  • satfat 4 g
  • monofat 4 g
  • polyfat 1.7 g
  • protein 25.7 g
  • carbohydrate 42.2 g
  • fiber 2.1 g
  • cholesterol 43 mg
  • iron 4.5 mg
  • sodium 737 mg
  • calcium 41 mg

How to Make It

  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.