Ingredients

The following ingredients have 4 Servings
  • 8 oz (225 g) flank steak (, cut against the grain into 1/4” (4 cm) thick slices)
  • 8 oz (225 g) fresh lo mein noodles ((or 6 oz / 170 g dried lo mein / chow mein noodles))
  • 1 teaspoon Shaoxing wine ((or dry sherry))
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon light soy sauce ((or soy sauce))
  • 1/2 tablespoon dark soy sauce
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon sesame oil
  • 3 tablespoons peanut oil (, divided)
  • 2 cloves garlic (, minced)
  • 4 green onions (, sliced into 1” (2 cm) pieces, greens and whites separated)
  • 1/2 large carrot (, cut into matchsticks)
  • 5 pieces napa cabbage leaves (, chopped)
  • 1/2 cup bean sprouts

Instruction

  • Combine the steak with the marinade ingredients in a medium-sized bowl. Mix until well coated and marinate for 15 minutes.
  • Mix the sauce ingredients in a small bowl until the sugar is dissolved.
  • Cook the noodles according to package instructions. Rinse under running cold water to stop cooking. Drain and toss with a drizzle of sesame oil to prevent sticking.
  • Add 1 tablespoon of oil to a large skillet and heat over high heat until hot. Spread the marinated steak without overlapping. Cook without disturbing until the bottom turns golden brown, 1 minute or so. Flip to cook the other side until browned but the inside is still a bit pink. Transfer the beef onto a big plate and set aside.
  • Reduce the heat to medium-high and add 1 tablespoon of oil. Add the garlic. Stir a few times to release the fragrance, about 30 seconds.
  • Add the white part of the green onion, onions, carrots, and cabbage. Stir fry until the cabbage begins to wilt, 2 to 3 minutes.
  • Add the noodles and drizzle the remaining 1 tablespoon oil on top. Toss the noodles a few times to mix with the oil.
  • Pour in the sauce and toss together everything.
  • Add back the cooked steak and toss again, until the sauce is fully absorbed.
  • Add the bean sprouts and green onion greens. Stir a few times until the bean sprouts just wilted but remain crispy.
  • Transfer everything to serving plates and serve hot.