Beef Lo Mein

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  1 lbs Beef Sirloin, Top
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  0.5 tsp Baking soda
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  6 tbsp 6 tablespoons water (divided)
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  6 oz Udon Noodles
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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Hoisin sauce
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  4 Garlic(12g)
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  1 tbsp Ginger, Fresh Root
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  0.5 tsp Red pepper flakes
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  1 tbsp Canola oil
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  2 Carrots(122g)
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  1 Broccoli(608g)
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  1 Bell Pepper(119g)
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  8 oz Water Chestnuts, Canned, Drained
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  4 Green Onion (Scallion)(60g)
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  2 tsp Sesame Oil, Toasted

Instructions

1. 1Freeze the sirloin steak for 15 minutes to firm it up. Slice the beef across the grain into thin strips (¼ inch or smaller), then cut longer pieces in half crosswise so each strip is about 3 inches long. Place the beef in a medium bowl, sprinkle the baking soda over it, add 2 tablespoons water, toss to coat, and let sit 5 minutes.
2. 2In a large pot of salted water, cook the udon noodles over medium-high heat just until al dente (follow package timing). Drain and rinse under cool water. Set aside.
3. 3In a small bowl, whisk together the soy sauce, hoisin sauce, minced garlic, minced fresh ginger, and red pepper flakes. Keep near the stove.
4. 4Heat the canola oil in a wok or large nonstick skillet over medium-high heat for 1 minute. Add the beef and cook 3 minutes, stirring occasionally, until crisp on the outside but still pink in the center. Stir in 1 tablespoon of the sauce mixture and cook 30 seconds. Transfer the beef to a plate with a slotted spoon, leaving any liquid behind.
5. 5Add the carrots, broccoli florets, and bell pepper to the same skillet over medium-high heat. Cook 2 minutes, stirring occasionally. Pour in ¼ cup water and let steam 2 minutes more until the broccoli turns bright green and most liquid has evaporated.
6. 6Stir in the water chestnuts, half the green onions, and 2 tablespoons of the sauce mixture. Cook 30 seconds over medium-high heat.
7. 7Reduce heat to medium. Add the cooked noodles and beef back to the skillet, pour the remaining sauce mixture over the top, and toss with tongs for 2–3 minutes until the noodles are heated through and coated.
8. 8Drizzle the sesame oil over the top, sprinkle with remaining green onions, and toss to combine. Divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.