Fom my trip to Saigon Market, I still had some won ton egg noodles in the fridge, so I decided to do a beef lo mein. You can also find the fresh egg noodles in the freezer at K Oriental in the Rock Creek Shopping Center in West Little Rock. They are so flavorful in stir fries and soups! Believe me, I mean they are exceptionally delicious and superior over all other noodles (that I've had).
The House of Tsang wok oil gives the dish the smoky bite that you get in lo mein dishes in restaurants. It's a tantalizing blend of garlic, ginger, cilantro, and onion. I also marinated the flank steak overnight in about a teaspoon of the oil - a little goes a long way - and some of the oyster sauce.
- 1 Package Asian egg noodles
- 10 oz. Wagyu Flank steak
- 1 Onion, thinly slivered
- 1 Can straw mushrooms
- House of Tsang wok oil
- Oyster sauce
- 2 Garlic cloves, chopped
- Cook the noodles per package directions - just a few minutes in boiling water until the bundles separate. Pour the noodles into a strainer, then rinse with water and let drain.
- Broil the steak on a pan covered in parchment paper with a rack on top, in the oven in the highest position possible. 4 minutes per side is a great medium rare. Remove and let rest.
- Heat a pan over medium high heat on the stove. When almost smoking, remove from heat and add enough oil to very lightly coat the bottom.
- Add onions and cook until soft. Next, add the garlic. You can saute about 3 minutes, then add the noodles, mushrooms, and oyster sauce.
- Mix everything together with just enough oyster sauce to lightly coat. Slice the steak against the grain and add to the pan.