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.
- 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
- Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
- Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
- 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.
- 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.
- 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.
- Divide among plates and top with remaining scallions and black pepper.