Ingredients:

  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tsp (5ml) cornstarch (cornflour)
  • 1/2 tsp (2.5ml) sesame oil
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15ml) hoisin sauce
  • 1 tbsp (15ml) brown sugar
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) white pepper
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (100g) shredded carrots
  • 4 cups (300g) bean sprouts
  • 1 lb (450g) fresh or dried lo mein noodles (egg noodles)
  • 2 green onions, sliced, for garnish

Instructions:

  1. In a bowl, combine sliced beef with marinade ingredients. Toss to coat and let sit while prepping other ingredients.
  2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, ginger, and white pepper.
  3. Cook lo mein noodles according to package directions until al dente. Drain and set aside. Toss with a little sesame oil to prevent sticking.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add marinated beef and stir-fry until browned and cooked through (about 2-3 minutes). Remove beef from wok and set aside.
  5. Add garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add bell peppers and carrots and stir-fry for 2-3 minutes, until slightly softened. Add bean sprouts and stir-fry for another minute.
  6. Return cooked beef to the wok. Pour sauce over vegetables and beef and stir to combine. Add cooked noodles and toss everything together until noodles are evenly coated with sauce. Garnish with sliced green onions and serve immediately.