Saucy Beef Lo Mein

• Steak:
• 1 (1 1/2-pound) flank steak
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 4 garlic cloves, minced
• Sauce:
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 2 1/2 tablespoons cornstarch
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• Vegetables:
• 1 tablespoon vegetable oil, divided
• 2 cups (1-inch) sliced green onions
• 3 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 cups fresh bean sprouts, rinsed and drained
• 6 cups hot cooked wide lo mein noodles or fettuccine (about 12 ounces uncooked)

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

flank steak, sugar, soy sauce, rice vinegar, garlic, soy sauce, water, cornstarch, rice vinegar, sugar, dark sesame oil, freshly ground black pepper, chicken broth, vegetables, vegetable oil, green onions, fresh ginger, garlic, fresh bean sprouts, mein noodles

Taken from www.myrecipes.com/recipe/saucy-beef-lo-mein (may not work)