1. Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks. 2. In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger. 3. Add the beef and stir to coat evenly. 4. Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours. 5. Bring a large pot of water to a rapid boil. 6. Add 2 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles. 7. Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat. 8. Add the garlic and green onions and stir fry until lightly colored, about 1 minute. 9. Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes. 10. Add the cabbage and 1 1/2 cups of the broth and toss to combine. 11. Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes. 12. In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth. 13. Add the cornstarch mixture to the pan, and stir and toss to incorporate. 14. Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes. 15. Take care not to overcook; the snow peas and cabbage should remain crisp. 16. Add the noodles to the pan and stir and toss until well combined. 17. Garnish with the toasted sesame seeds, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
