Serves 4-6

  1. 4tb soy sauce
  2. 4tb ketchup
  3. 2tb worcestershire
  4. 1-1/2tb brown sugar
  5. 3 cloves garlic
  6. 3 anchovy fillets
  7. 1tsp rice vinegar
  8. 12oz flank steak, cut into 1/4in strips
  9. 1/8tsp baking soda
  10. 1lb fresh or 8oz dried lo mein or yakisoba noodles
  11. 6oz shiitake mushrooms, sliced
  12. 1 carrot, sliced 1/8in thick
  13. 3/4 cup chicken broth
  14. 6 cups napa cabbage, sliced 1/2in thick
  15. 1 bunch scallions, cut into 1in pieces
  16. 3/4tsp orange zest
  17. 2tsp sesame seeds, toasted
  18. 1/2tb paprika
  19. 1tsp pepper
  20. 1/4tsp garlic powder
  21. 1/4tsp ground ginger
  22. 1/8tsp cayenne
  23. Pickled ginger
  • Mix 1-7. Mix 2tb of mixture with 8-9 and 1tb water and set aside.
  • Cook noodles, drain, rinse and set aside.
  • Meanwhile, cook 11-12 on high heat for 2-3 minutes or until spotty. Add 4tb broth and cook until evaporated. Set aside.
  • Cook 14-15 without stirring for 30 seconds. Continue cooking for 2-3 minutes, stirring occasionally. Set aside.
  • Cook steak for 1 minute per side in 2 batches. Set aside.
  • Cook noodles, remaining sauce mixture and remaining broth for 1 minute. Toss with steak and veggies. Top with 16-22 and pickled ginger and serve.

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