Ingredients:

  • 1 pound (450g) flank steak, thinly sliced against the grain
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry)
  • 1 teaspoon (5ml) cornstarch (corn flour)
  • ½ teaspoon (2.5ml) ground ginger
  • ¼ teaspoon (1.25ml) white pepper
  • 1 tablespoon (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, minced
  • 1 medium onion, thinly sliced
  • 1 cup (100g) shredded cabbage (napa or green)
  • 1 cup (100g) sliced carrots
  • 1 cup (100g) bean sprouts
  • 4 green onions, chopped
  • 1 pound (450g) fresh or dried chow mein noodles (egg noodles)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 tablespoon (15ml) dark soy sauce (for colour)
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) sugar
  • ½ cup (120ml) chicken broth (or water)
  • 1 tablespoon (15ml) cornstarch (corn flour), mixed with 2 tablespoons (30ml) cold water

Instructions:

  1. Combine beef and marinade ingredients in a bowl. Mix well and let marinate for at least 15 minutes.
  2. Cook noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  3. Whisk together soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and chicken broth in a small bowl. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat. Stir-fry the beef until browned and cooked through. Remove from the wok and set aside.
  5. Add garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add onion, cabbage, and carrots and stir-fry for 2-3 minutes until slightly softened.
  6. Add the cooked noodles, bean sprouts, and the cooked beef to the wok. Pour the sauce over the noodles and toss well to combine.
  7. Bring the sauce to a simmer and add the cornstarch slurry. Stir until the sauce thickens.
  8. Garnish with green onions and serve immediately.