Ingredients:

  • 1 lb flank steak, sliced thinly against the grain
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1 tsp toasted sesame oil
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1/4 tsp ground white pepper
  • 12 oz fresh lo mein egg noodles
  • 2 cups napa cabbage, shredded
  • 1 cup snow peas, trimmed
  • 1 large carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, cut into 2-inch segments
  • 2 tbsp vegetable oil

Instructions:

  1. Combine the sliced beef with Shaoxing wine, cornstarch, baking soda, and sesame oil. Let it sit for at least 15 minutes. This is the velveting phase.
  2. Cook the 12 oz egg noodles in boiling water according to the package instructions — usually about 3 minutes. Drain and rinse with cold water immediately to stop the cooking and remove excess starch. This prevents them from sticking together.
  3. Heat 1 tbsp of vegetable oil in your pan until it's just starting to smoke. Add the beef in a single layer. Let it sear for 1-2 minutes until a dark crust forms before tossing. Remove the beef and set aside.
  4. Add the remaining oil, then throw in the garlic, ginger, and the white parts of the green onions. Stir for 30 seconds until fragrant and golden.
  5. Toss in the carrots, snow peas, and napa cabbage. Stir fry for 2 minutes. Add the noodles, the beef back in, and the pre mixed sauce (soy sauces, oyster sauce, sugar, white pepper).
  6. Using tongs or a spatula, toss everything vigorously over high heat for 2 minutes until the sauce is glossy and the noodles are hot. Add the green onion segments at the very last second.