Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 12 oz fresh lo mein egg noodles
  • 2 cups shredded cabbage
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 3 stalks green onions, cut into 2-inch pieces
  • 2 tbsp canola or grapeseed oil

Instructions:

  1. Marinate the beef. Combine the sliced beef, 1 tbsp soy sauce, cornstarch, and 1 tbsp oil in a bowl. Toss until every piece is coated and let it sit for 10-15 minutes. Note: This is the velveting process that ensures tenderness.
  2. Whisk the sauce. In a small bowl, mix the 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, grated ginger, and minced garlic. Note: Stir until the sugar is fully dissolved.
  3. Sear the protein. Heat 1 tbsp of oil in a wok over high heat. Add the beef in a single layer. Cook for 2 minutes until browned and sizzling, then toss to finish and remove from the pan immediately.
  4. Sauté the hard veggies. Add the remaining oil to the pan. Toss in the carrots and snap peas. Stir fry for 2 minutes until they are bright and slightly tender.
  5. Wilt the greens. Add the shredded cabbage and the white parts of the green onions. Cook for about 2 minutes until the cabbage just begins to wilt.
  6. Combine everything. Return the cooked beef and any juices left in the bowl to the pan. Add the cooked noodles.
  7. The final glaze. Pour the sauce over the mixture. Toss vigorously for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything.
  8. Finish and serve. Toss in the green onion tops for a final burst of color and serve immediately.