• 8 ounces lo mein noodles, cooked according to package instructions, rinse with water and drizzle a teaspoon of oil to avoid clumping
• 4 garlic cloves, minced
• ¼ soy sauce
• 3 tablespoons honey
• 1 teaspoon red pepper flakes
• 4 tablespoons peanut oil
• 4 ounces steak, filet mignon, cut thinly
• 1 inch fresh ginger, sliced thin
• 4 cups fresh broccoli, cut into florets
• ¼ cup chicken broth
• 2 cups Cremini mushrooms, cut into quarters
• 2 carrots, shredded
• Salt
• 3 scallions, thinly sliced
• 2 teaspoons sesame oil
• Juice of one lime

Stir together the garlic, soy sauce, honey and red pepper flakes. Heat a tablespoon of peanut oil in a wok like pan till scorching hot. Add the steak and ginger. Saute on high heat for about two minutes, sprinkle with salt and transfer to a plate.

Add 2 tablespoons peanut oil into the same wok, add the mushrooms and sauté on high for 3 to 4 minutes, till the mushrooms are golden brown. Transfer to the same plate.

Add the remaining tablespoon oil to the wok and add the broccoli florets. Cook on high for 2 minutes and add chicken broth to steam the broccoli. Cook for 2 minutes, add the carrots, steak, mushroom and soy sauce mixture. Bring to a boil and add the noodles and toss well. Check for seasoning and add salt accordingly. Add the sesame oil, scallions and lime juice. Toss to coat and serve warm.