1PoundFlank SteakSliced Across The Grain as Thinly as Possible
1 1/2TablespoonsRice Wine Vinegar
2 1/2TeaspoonsBrown Sugar
Chow Mein Ingredients:
8OuncesYellow Chinese Egg Noodles
2TablespoonsPlus 4 Teaspoons Vegetable Oil
1Package10-12 ounces Lightly Seasoned Asian Medley Frozen Veggies, Thawed and Drained
1TablespoonsLight Sesame Seeds
1TablespoonsBlack Sesame Seeds
Green Onions,Thinly Sliced on the Diagonal
In a large bowl, whisk together the marinade ingredients. Add the sliced beef and toss to evenly coat. Marinade for 30 minutes.
Whisk together all sauce ingredients in a small bowl; set aside.
Prepare the noodles according to package directions. Rinse under cold water, drain well and set aside.
Heat the oil in a 12-inch nonstick skillet over high heat just until smoking. Add half of the flank steak in a single layer. Cook without stirring for 60 seconds. Continue to cook, stirring occasionally, another 60 seconds. Remove to a plate. Add 2 teaspoons oil to skillet and repeat cooking procedure with remaining beef. Remove to plate.
Add remaining 2 teaspoons oil to skillet and thawed vegetables to pan and cook until tender-crisp. Add Sauce to the pan and bring to a boil. Add beef and any juice that has accumulated and the cooked noodles and simmer, adjusting heat as needed, until everything is heated through. Adjust seasoning.
Garnish with green onions and sesame seeds and serve.