Ingredients:

  • 1 lb (450 g) Flank Steak or Sirloin, thinly sliced against the grain
  • 2 tsp Light Soy Sauce (for marinade)
  • 1 tsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 Tbsp Cornflour (Cornstarch)
  • 1 tsp Sesame Oil (for marinade)
  • ½ tsp Bicarbonate of Soda (Baking Soda, optional)
  • 4 Tbsp Oyster Sauce (or vegetarian mushroom stir-fry sauce)
  • 4 Tbsp Dark Soy Sauce (for colour and richness)
  • 2 Tbsp Light Soy Sauce (for saltiness)
  • 1 Tbsp Granulated Sugar (approx. 15g)
  • 1 tsp Sesame Oil (for sauce)
  • ½ cup (120 ml) Chicken Stock (low sodium)
  • 1 tsp White Vinegar
  • 12 oz (350 g) Dried Lo Mein Noodles or Fresh Egg Noodles
  • 2 Tbsp Neutral Oil (plus more for stir-frying)
  • 4 cloves Garlic, minced
  • 1 inch (2.5 cm) Ginger, finely grated
  • 1 cup (150 g) Shredded Carrots (matchstick cut)
  • 2 cups (200 g) Shredded Napa or Savoy Cabbage
  • 1 Red Bell Pepper, thinly sliced
  • 6 Spring Onions (Scallions), cut into 1-inch lengths
  • 1 cup (100 g) Bean Sprouts (optional)

Instructions:

  1. Marinate the Beef (The Velveting): In a medium bowl, combine the sliced beef with 2 tsp Light Soy Sauce, Rice Wine, Cornflour, 1 tsp Sesame Oil, and Baking Soda (if using). Mix thoroughly until the marinade is fully absorbed. Set aside for 10–15 minutes.
  2. Cook and Prep Noodles: Cook the Lo Mein noodles according to package directions, aiming for slightly under al dente. Drain immediately and rinse with cold water to stop the cooking process and remove excess starch. Toss lightly with 1 teaspoon of neutral oil to prevent sticking.
  3. Prepare the Sauce: Whisk together the Oyster Sauce, Dark Soy Sauce, 2 Tbsp Light Soy Sauce, Granulated Sugar, 1 tsp Sesame Oil, Chicken Stock, and White Vinegar in a small bowl. Set aside.
  4. Sear the Beef: Heat 1 tablespoon of neutral oil in the wok until shimmering and almost smoking. Add the marinated beef in a single layer (cook in two batches if needed). Stir-fry quickly for 60–90 seconds until browned but still slightly underdone. Remove the beef immediately and set aside.
  5. Sauté Aromatics and Hard Vegetables: Add another teaspoon of oil to the wok if dry. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant. Add the carrots and bell pepper and stir-fry for 2 minutes.
  6. Add Soft Vegetables: Add the cabbage and the white parts of the spring onions. Stir-fry for another 1 minute.
  7. Combine and Sauce: Return the seared beef and the prepared noodles to the wok. Pour the prepared Lo Mein sauce over the ingredients.
  8. Toss and Finish: Toss everything vigorously, ensuring the sauce coats the noodles and beef completely. Continue to stir-fry for 2–3 minutes until the noodles are heated through and the sauce has reduced slightly and clings to the ingredients.
  9. Final Touches: Toss in the green parts of the spring onions and the bean sprouts (if using). Cook for 30 seconds, taste, and adjust seasoning if needed. Transfer immediately to warm serving bowls and serve hot.