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)
How to Make It
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.
To prepare sauce, combine 1/2 cup soy sauce, water, and next 6 ingredients (water through broth); stir with a whisk.
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.