Active Time

　　22 minutes

　　Total Time

　　22 minutes

　　It only takes 22 minutes to make this classic savory noodle dish at home.

　　

Ingredients

4 servings

　　8 ounces lo mein noodles or spaghetti

　　1/2 teaspoon kosher salt, plus more

　　1/2 cup oyster sauce

　　1/4 cup low-sodium soy sauce

　　1/4 cup rice wine vinegar

　　3 tablespoons honey

　　1 1/2 pounds flank steak, chilled

　　1/2 teaspoon freshly ground black pepper, plus more

　　2 tablespoons plus 1 teaspoon toasted sesame oil, divided

　　2 large garlic cloves, pressed with a garlic press or finely chopped

　　1 1/2 teaspoons finely grated ginger

　　3 scallions, thinly sliced, divided

　　8 ounces snow peas

　　1 medium red bell pepper, cut into 1/4"-thick strips

　　

Step 1

Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.

　　

Step 2

Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.

　　

Step 3

Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.

　　

Step 4

Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.

　　

Step 5

Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds. Add peas and bell pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more. Add beef and stir to combine.

　　

Step 6

Divide among plates and top with remaining scallions.

　　Cooks’ Note

　　If you have a few extra minutes, sliced carrots or mushrooms would be a great addition to this stir-fry. Add them to the skillet with the garlic, ginger, and scallions and cook until tender. Then add the peas and bell pepper and continue with the recipe as written.