Ingredients:

  • 1 lb (450 g) Beef (Flank or Skirt Steak), sliced thinly against the grain
  • 1 Tbsp (15 ml) Light Soy Sauce (for marinade)
  • 1 Tbsp (15 ml) Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp (5 g) Cornstarch (Cornflour) (for velveting)
  • 1 tsp (5 ml) Neutral Oil (for marinade)
  • 3 Tbsp (45 ml) Oyster Sauce
  • 2 Tbsp (30 ml) Light Soy Sauce (for sauce)
  • 1 tsp (5 ml) Dark Soy Sauce
  • 1 tsp (5 g) Sugar (Granulated or Brown)
  • 1 tsp (5 ml) Sesame Oil (Toasted)
  • 3 Tbsp (45 ml) Water or Beef Stock
  • 1 tsp (5 g) Cornstarch (Cornflour) (for sauce)
  • 14 oz (400 g) Lo Mein Noodles (Dried or Fresh egg noodles)
  • 3 Tbsp (divided) Neutral Oil (High smoke point)
  • 2 cloves (10 g) Garlic, minced
  • 1 Tbsp (15 g) Ginger, grated or finely minced
  • 1 medium (100 g) Carrot, julienned
  • 1 medium (150 g) Red Bell Pepper, thinly sliced
  • 1 cup, packed (150 g) Cabbage (Shredded white or Napa)
  • 4 Spring Onions, chopped (white and green parts separated)

Instructions:

  1. Prepare the Beef (Marinate): Slice the beef thinly against the grain. Combine beef with light soy sauce, rice wine, cornstarch, and 1 tsp of neutral oil. Toss well and allow to marinate at room temperature for 20 minutes.
  2. Prepare the Sauce and Noodles: Whisk together all Lo Mein Sauce ingredients (Oyster sauce, light/dark soy, sugar, sesame oil, water, cornstarch) in a small bowl until smooth. Cook the Lo Mein noodles according to package directions until al dente. Drain immediately and toss lightly with a dash of oil to prevent sticking.
  3. Cook the Beef (High Heat): Heat 1 tablespoon of neutral oil in the wok over very high heat until smoking. Add the marinated beef in a single layer (cook in batches if necessary). Stir-fry for 1–2 minutes until browned but still slightly pink inside. Remove the beef immediately and set aside on a plate.
  4. Sauté the Vegetables: Add the remaining 2 tablespoons of oil to the hot wok. Add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry rapidly for 30 seconds until fragrant. Add the julienned carrots and bell peppers. Stir-fry for 2–3 minutes until they begin to soften. Add the shredded cabbage and stir-fry for 1 minute.
  5. Final Toss and Combine: Return the cooked beef to the wok. Add the cooked, drained noodles to the vegetables. Give the prepared sauce a quick stir and pour it over the ingredients. Toss everything vigorously for 1–2 minutes, ensuring the noodles are fully coated and the sauce thickens and adheres. Serve immediately, garnished generously with the reserved green parts of the spring onions.