Ingredients:

  • 1 lb (450g) sirloin steak, thinly sliced against the grain
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon cornstarch (10g)
  • 1 teaspoon Shaoxing rice wine or dry sherry (5 ml)
  • 1/2 teaspoon sesame oil (2.5 ml)
  • 1/4 teaspoon ground white pepper (pinch)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons oyster sauce (30 ml)
  • 2 tablespoons brown sugar (30g)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon cornstarch (10g)
  • 1 teaspoon Shaoxing rice wine or dry sherry (5 ml)
  • 1/2 cup chicken broth or water (120ml)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 inch ginger, peeled and minced (about 1 tablespoon)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 4 cups cooked lo mein noodles (about 1 pound/450g dried noodles, cooked according to package directions)
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. Combine all marinade ingredients with the sliced beef in a bowl. Mix well and set aside for at least 15 minutes, or up to 30 minutes in the fridge.
  2. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  3. If you haven't already, cook the lo mein noodles according to package directions. Drain well and set aside. Rinse with cool water if the noodles are sticky.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  5. Add onion, red bell pepper, and carrot to the wok. Stir-fry for 2-3 minutes, until slightly softened.
  6. Add the marinated beef to the wok. Stir-fry for 2-3 minutes, until the beef is cooked through and no longer pink.
  7. Pour the sauce over the beef and vegetables. Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened slightly. Add the cooked noodles and toss to coat evenly.
  8. Garnish with green onions and serve immediately.