Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tsp baking soda
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1/4 tsp white pepper
  • 10 oz fresh lo mein noodles
  • 2 cups shredded cabbage
  • 1 large carrot, julienned
  • 3 green onions, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 2 tbsp neutral oil

Instructions:

  1. In a medium bowl, toss the sliced beef with the baking soda, 1 tablespoon of soy sauce, and 1 teaspoon of cornstarch. Let it marinate for 15 minutes to chemically tenderize the meat.
  2. In a small mixing bowl, whisk together the dark soy sauce, oyster sauce, toasted sesame oil, sugar, and white pepper to create the lo mein sauce.
  3. If using dry noodles, cook them according to package instructions until al dente. If using fresh noodles, ensure they are loosened and ready for the pan.
  4. Heat a large wok or skillet over high heat with 1 tablespoon of neutral oil. Sear the beef in small batches until a mahogany crust forms. Remove the beef from the pan and set aside.
  5. Add the remaining oil to the pan. Stir-fry the garlic, the white parts of the green onions, carrots, and cabbage for 1-2 minutes until tender-crisp.
  6. Add the cooked noodles and the seared beef back into the wok. Pour the sauce over the mixture.
  7. Toss everything together over high heat for 1-2 minutes until the sauce emulsifies into a glossy glaze and the noodles are evenly coated. Garnish with the green parts of the green onions and serve.