Ingredients:
- 1 lb (450g) beef sirloin, thinly sliced against the grain
- 1 tbsp (15 ml) soy sauce, low sodium
- 1 tbsp (15 ml) cornstarch (cornflour in the UK)
- 1 tsp (5 ml) sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 cup (60 ml) soy sauce, low sodium
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) brown sugar, packed
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) cornstarch (cornflour in the UK)
- 1/2 tsp ground ginger
- 1/4 tsp white pepper
- 1/4 cup (60 ml) water
- 1 lb (450g) fresh or dried lo mein noodles (or spaghetti as a substitute)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup (100g) shredded carrots
- 1/2 cup (50g) sliced green onions (scallions)
- Optional: 1/4 cup (25g) bean sprouts
Instructions:
- In a bowl, combine sliced beef with soy sauce, cornstarch, sesame oil, ginger, and pepper. Toss to coat.
- Cook lo mein noodles according to package directions. Drain and set aside. Toss with a little sesame oil to prevent sticking.
- In a separate bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, cornstarch, ginger, white pepper, and water.
- Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and ginger and sauté for 30 seconds until fragrant.
- Add the marinated beef to the wok and cook, stirring constantly, until browned and cooked through (about 2-3 minutes).
- Add sliced bell peppers and shredded carrots to the wok. Sauté for 2-3 minutes, until slightly softened but still crisp.
- Pour the sauce over the beef and vegetables. Bring to a simmer and cook for 1-2 minutes, until the sauce thickens slightly.
- Add the cooked noodles and green onions (and bean sprouts, if using) to the wok. Toss well to coat everything evenly with the sauce.
- Serve hot, garnished with extra green onions or sesame seeds if desired.