Ingredients:

  • 1 pound beef sirloin, thinly sliced against the grain (450g)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon cornstarch (10g)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground ginger (2g)
  • 1/4 teaspoon black pepper (1g)
  • 1 pound fresh or dried lo mein noodles (450g)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, grated (approx. 10g)
  • 1 red bell pepper, thinly sliced (approx. 150g)
  • 1 cup sliced mushrooms (button or shiitake), about 85g
  • 1 cup shredded cabbage (napa or green), about 85g
  • 1/2 cup sliced scallions, green parts only (about 50g)
  • 1/4 cup soy sauce (60 ml)
  • 2 tablespoons oyster sauce (30 ml)
  • 1 tablespoon brown sugar (15g)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon cornstarch (3g)
  • 1/4 cup water (60 ml)

Instructions:

  1. Combine beef with marinade ingredients in a bowl. Toss to coat and set aside while you prepare the other ingredients.
  2. Cook lo mein noodles according to package directions until al dente. Drain well. Rinse with cold water to stop cooking and prevent sticking. Set aside.
  3. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry until browned and cooked through. Remove beef from the wok and set aside.
  5. Add remaining vegetable oil to the wok. Add onion, garlic, and ginger and stir-fry until fragrant. Add bell pepper, mushrooms, and cabbage. Stir-fry until vegetables are tender-crisp.
  6. Add cooked beef and noodles to the wok with the vegetables. Pour the sauce over the mixture. Toss everything together until the noodles are evenly coated and heated through. Garnish with scallions and serve immediately.