Saucy Beef Lo Mein

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2.5 tablespoons cornstarch 
• 1 teaspoon sesame oil dark
• 16 ounce less-sodium chicken broth fat-free canned
• 1.5 pound flank steak 
• 3 cups bean sprouts fresh rinsed drained
• 3 tablespoons ginger fresh minced peeled
• 2  garlic cloves minced
• 4  garlic cloves minced
• 2 cups green onions sliced (1-inch)
• 12 ounces wide lo mein noodles hot cooked uncooked
• 0.5 cup soya sauce low-sodium
• 2 tablespoons soya sauce low-sodium
• 1.5 tablespoons rice vinegar 
• 3 tablespoons rice vinegar 
• 1 tablespoon sugar 
• 1.5 teaspoons sugar 
• 1 tablespoon vegetable oil divided
• 0.3 cup water 

Equipment

• frying pan
• paper towels
• whisk
• slotted spoon

Directions

1. To prepare steak, trim fat.
2. Cut steak diagonally across grain into thin slices.
3. Combine 1 tablespoon sugar, 2 tablespoons soy sauce, 1 1/2 tablespoons vinegar, and 4 garlic cloves in a large zip-top bag.
4. Add steak; seal and marinate in refrigerator 1 hour, turning bag occasionally.
5. Remove steak from bag; discard marinade.
6. To prepare sauce, combine 1/2 cup soy sauce, water, and next 6 ingredients (water through broth); stir with a whisk.
7. To prepare vegetables, heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat.
8. Add steak; cook 7 minutes or until steak loses its pink color.
9. Remove steak with a slotted spoon; set aside. Wipe pan clean with a paper towel.
10. Heat 1 1/2 teaspoons oil in pan.
11. Add onions, ginger, and 2 garlic cloves; stir-fry 1 minute. Stir in sauce and bean sprouts; bring to a boil. Cook 1 minute. Stir in steak and noodles; toss well.