Beef Lo Mein With Broccoli and Bell Pepper

This recipe is out of American Test Kitchen's cookbook, "Cooking for Two". It is not the easiest recipe, requiring a lot of steps, however then end result is DELICIOUS! My only suggestion would be to watch your noodles, so that you don't overcook them

• Ready In: 2 hrs
• Serves: 2

Ingredients

• 3  tablespoons hoisin sauce
• 2  tablespoons soy sauce
• 2  teaspoons  toasted sesame oil
• 8  ounces  flank steaks, trimmed and sliced thin against grain
• 1⁄3 cup chicken broth
• 1⁄2 teaspoon cornstarch
• 1  garlic clove, minced
• 1  teaspoon  grated fresh ginger
• 1  tablespoon  vegetable oil
• 6  ounces broccoli florets, cut into 1-inch pieces
• 2 1⁄2 tablespoons water
• 1⁄2 red bell pepper, cut into 1/2-inch-wide strips and halved crosswise
• 6  scallions, white parts sliced thin, green parts cut into 1-inch pieces
• 6  ounces  fresh Chinese noodles or 4  ounces  dried linguine
• 1 1⁄2 teaspoons  asian  chili-garlic sauce

Directions

1. Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil.
2. Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
3. Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef.
4. Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm.
5. Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.