Chinese · Serves 2
with Tomato & Red Onion
Put down the takeout menu—this noodle stir-fry is ready in minutes! Thinly sliced steak is seasoned and seared in a flash, then tomato, bell pepper, red onion, and scallion cook to crisp-tender perfection. It’s all tossed with springy lo mein noodles in an umami-packed soy and Sriracha-infused sauce, then showered with fresh scallion greens.
Bring a medium pot of salted water to a boil.
Pat steak* dry with paper towels; thinly slice against the grain.
In a medium bowl, combine garlic powder, half the cornstarch, half the soy sauce, a small pinch of salt, and pepper (all the cornstarch and all the soy sauce for 4 servings). Add steak; toss until coated.
Set aside until ready to use in Step 4.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
While noodles cook, wash and dry produce.
Cut tomato into 1⁄2-inch wedges. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and thinly slice scallion greens; cut scallion whites into 1-inch batons.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook, stirring occasionally, until a crust forms, 4-6 minutes (steak will finish cooking in the next step). Turn off heat; transfer to a plate. Wipe out pan.
Heat another drizzle of oil in pan used for steak over medium heat. Add tomato, bell pepper, onion, and scallion whites; cook, stirring occasionally, until browned and tender, 4-6 minutes.
While veggies cook, in a small bowl, whisk together sweet soy glaze, Sriracha, ketchup, stock concentrate, and 1/3 cup water (1⁄2 cup for 4 servings).
Add steak, noodles, and sauce mixture to pan with veggies. Cook, stirring constantly, until sauce has thickened and steak is cooked through, 1-2 minutes. (For 4, transfer veggies to a large bowl. Finish cooking steak, noodles, and sauce in pan as instructed; transfer to bowl with veggies and toss to combine.)
Taste and season with salt and pepper if desired.
Divide lo mein between plates and top with scallion greens. Serve.
Steak is fully cooked when internal temperature reaches 145°.
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