Gluten Free Black Pepper Beef Noodle Bowls with Snow Peas
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4 servings
For the beef
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tbsp low-sodium chicken broth
- 1 tsp sugar
- 1 Ā½ tsp coarsely ground black pepper
- 1 tsp cornstarch
For the noodles and vegetables
- 8 oz lo mein noodles or spaghetti
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 6 oz snow peas, strings removed
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 scallions, white and green parts separated, thinly sliced
For serving
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every slice is evenly coated, then let the beef marinate at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, oyster sauce, Shaoxing wine, chicken broth, sugar, coarsely ground black pepper, and 1 tsp cornstarch until the cornstarch is fully dissolved. Set aside.
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