Description
Tender noodles, crunchy veggies, melt-in-your-mouth beef and a slightly smokey, spicy, savory, flavor-explosion sauce!
Ingredients
- FOR THE BEEF:
- 1 cup Stubbs Beef Marinade
- 1 pound Flank Steak
- FOR THE SAUCE:
- 3 Tablespoons Stubbs Beef Marinade
- 1 Tablespoon Sugar
- 1 Tablespoon Hoisin Sauce
- 1 teaspoon Sesame Oil
- ½ teaspoons Sriracha
- FOR THE LO MEIN:
- 8 ounces, weight Lo Mein Noodles Or Spaghetti
- 1 Tablespoon Olive Oil
- 1 cup Sliced Mushrooms
- 1 whole Carrot, Julienned
- ½ cups Snap Peas
- 4 cloves Garlic, Minced (or More If Desired)
- ¼ teaspoons Ground Ginger
Preparation
Note the beef needs a minimum of 2 hours marinating time, in addition to above prep time.
For the beef:
Place the marinade and flank steak in a gallon sized Ziplock baggie. Marinate in the fridge for at least two hours.
Remove the beef from the fridge while you heat your grill over high heat. Oil the grates and place beef on the hot grill. Grill for 4-5 minutes. Flip and cook another 4-5 minutes or until medium rare. Remove from the grill to a clean plate and let it rest for at least 5 minutes before thinly slicing against the grain.
For the sauce:
Whisk together sauce ingredients and set aside.
For the lo mein:
Cook lo mein or spaghetti according to package instructions. Drain, toss with a bit of the sauce (to prevent sticking) and set aside.
Heat olive oil over medium high heat in a wok or large skillet. Once the wok is hot, add mushrooms, carrot, and snap peas and cook for about 5 minutes. Season with a touch of salt while the veggies are cooking. Add garlic and ground ginger and cook for 30 seconds.
Pour the sauce over the noodles and toss to combine. Pour noodles/sauce and sliced beef into the wok and stir constantly until everything has heated through, about 2 minutes.
Serve immediately! This does dry out a bit if you’re not serving this immediately. In that case, just make more of the sauce and add as much as necessary! Keep in mind that this recipe is spicy!
