Sizzling Black Pepper Beef Lo Mein

1

In a bowl, toss the sliced steak with the cornstarch and 1 tablespoon of soy sauce. Let it marinate for 10 minutes while you prepare the vegetables.

2

Cook the lo mein noodles according to the package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside.

3

In a small bowl, whisk together the beef broth, remaining soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and black pepper to create the sauce.

4

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes until browned but not fully cooked through. Remove beef from the pan and set aside.

5

Add the remaining tablespoon of oil to the same pan. Stir-fry the onions and bell peppers for 2-3 minutes until they begin to soften but retain crunch.

6

Add the garlic and ginger, cooking for another 30 seconds until fragrant.

7

Return the beef to the pan and pour in the sauce mixture. Let it bubble and thicken slightly, about 1 minute.

8

Toss in the cooked noodles, stirring vigorously to coat every strand in the savory black pepper sauce. Serve immediately.