Add this 30-minute noodle dish teeming with flavor to your weeknight dinner repertoire.
To make this dish vegetarian, use sliced tofu in place of the beef.
This recipe was developed by Melissa Gray.
Photo:Greg DuPree
Drain and rinse with cold water.
Meanwhile, toss together steak, pepper, and 1 tablespoon soy sauce in a medium bowl.
Let stand for 10 minutes.
Heat oil in a large wok or skillet over medium-high.
Add steak; cook, stirring often, until browned, about 3 minutes.
Transfer to a plate.
Add zucchini and mushrooms to pan; cook, stirring often, until tender, about 4 minutes.
Add 2 tablespoons water, scraping bottom of pan with a wooden spoon to loosen browned bits.
Add chile and ginger; cook, stirring constantly, for 1 minute.
Stir in mint, if using, and steak.
Top with sesame seeds.
