Ingredients:
- 1 lb (450g) flank steak, thinly sliced against the grain
- 1 tbsp (15ml) soy sauce
- 1 tbsp (15ml) dry sherry (or rice wine)
- 1 tbsp (15ml) cornstarch (cornflour)
- 1 tsp (5ml) sesame oil
- 1/2 tsp (2.5ml) ground ginger
- 1/4 tsp (1.25ml) ground white pepper (optional)
- 1 lb (450g) fresh or dried lo mein noodles (or spaghetti if you're in a pinch)
- 2 tbsp (30ml) vegetable oil (or peanut oil)
- 2 cloves garlic, minced
- 1 inch (2.5cm) piece of ginger, grated
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup (115g) shredded carrots
- 4 scallions, chopped (for garnish)
- 2 tbsp (30ml) sesame seeds (for garnish)
- 1/4 cup (60ml) soy sauce
- 2 tbsp (30ml) oyster sauce (or vegetarian oyster sauce alternative)
- 2 tbsp (30ml) hoisin sauce
- 1 tbsp (15ml) brown sugar
- 1 tsp (5ml) sesame oil
- 1/2 cup (120ml) chicken broth (or vegetable broth)
- 1 tbsp (15ml) cornstarch (cornflour), mixed with 2 tbsp (30ml) cold water (slurry)
Instructions:
- Combine marinade ingredients in a bowl. Add beef, toss to coat, and marinate for at least 15 minutes (or up to 1 hour in the fridge).
- Cook lo mein noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and sesame oil in a bowl.
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger and sauté until fragrant (about 30 seconds). Add onion and bell peppers and cook until softened (about 3-4 minutes). Stir in carrots.
- Push vegetables to the side of the wok. Add marinated beef and cook until browned and cooked through (about 3-4 minutes).
- Add the cooked noodles to the wok with the beef and vegetables. Pour the sauce over the mixture and toss well to combine.
- Stir in the cornstarch slurry and cook until the sauce has thickened (about 1-2 minutes).
- Garnish with chopped scallions and sesame seeds. Serve immediately.