Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch (cornflour)
  • 1 tablespoon rice wine vinegar (or dry sherry)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons oyster sauce (or vegetarian mushroom sauce)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 1 pound (450g) fresh or dried lo mein noodles (or spaghetti as a substitute)
  • 2 tablespoons 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
  • 4 green onions, thinly sliced, separated white and green parts

Instructions:

  1. In a bowl, combine the beef with the marinade ingredients. Toss to coat and let sit for at least 15 minutes.
  2. In a separate bowl, whisk together the sauce ingredients. Set aside.
  3. Cook the lo mein noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Toss with a little sesame oil to prevent sticking.
  4. Heat the vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.
  5. Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add the bell peppers and carrots and stir-fry until crisp-tender, about 3-4 minutes.
  6. Add the cooked noodles, cooked beef, and lo mein sauce to the wok. Toss everything together until the noodles are evenly coated and heated through.
  7. Garnish with green onions and serve immediately.