Quick & Easy Beef Chow Mein

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• 1 lb chow mein noodles (fresh kind)
  Ingredient note

  Source: 1 lb chow mein noodles (fresh kind)
• 1/2 lb flank steak (or skirt/flat/hanger steak, sliced into 1/4” thick pieces on a bias)
  Ingredient note

  Source: 1/2 lb flank steak (or skirt/flat/hanger steak, sliced into 1/4” thick pieces on a bias)
• 2 cups mung bean sprouts (or soybean sprouts, rinsed & strained )
  Ingredient note

  Source: 2 cups mung bean sprouts (or soybean sprouts, rinsed & strained )
• 2 cups napa cabbage (or green cabbage, chopped)
  Ingredient note

  Source: 2 cups napa cabbage (or green cabbage, chopped)
• 1 cup carrot (or bell peppers, julienned)
  Ingredient note

  Source: 1 cup carrot (or bell peppers, julienned)
• 4 each green onions (chopped into 1.5” long pieces)
  Ingredient note

  Source: 4 green onions (chopped into 1.5” long pieces)
• 3 tablespoon + 1/2 tablespoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 3 tablespoon vegetable oil (or any neutral oil); Source: 1/2 tablespoon vegetable oil (or any neutral oil)
• 1 tablespoon water (cold)
  Ingredient note

  Source: 1 tablespoon water (cold)
• 1/2 tablespoon + 2 teaspoon cornstarch (or potato starch)
  Ingredient note

  Source: 1/2 tablespoon cornstarch (or potato starch); Source: 2 teaspoon cornstarch (or potato starch)
• 1/2 teaspoon + 2 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1/2 teaspoon regular soy sauce (or light soy sauce); Source: 2 tablespoon regular soy sauce (or light soy sauce)
• 1/4 teaspoon baking soda (do not skip!)
  Ingredient note

  Source: 1/4 teaspoon baking soda (do not skip!)
• 2 tablespoon oyster sauce (or vegetarian stir-fry sauce)
  Ingredient note

  Source: 2 tablespoon oyster sauce (or vegetarian stir-fry sauce)
• 2 tablespoon dark soy sauce (or mushroom soy sauce)
  Ingredient note

  Source: 2 tablespoon dark soy sauce (or mushroom soy sauce)
• 1 tablespoon Shaoxing wine (/ dry sherry wine / dry white wine / chicken stock)
  Ingredient note

  Source: 1 tablespoon Shaoxing wine (/ dry sherry wine / dry white wine / chicken stock)
• 1 tablespoon white granulated sugar (or cane sugar)
  Ingredient note

  Source: 1 tablespoon white granulated sugar (or cane sugar)
• 1 tablespoon sesame oil
  Ingredient note

  Source: 1 tablespoon sesame oil
• 3 each garlic cloves (finely minced)
  Ingredient note

  Source: 3 garlic cloves (finely minced)
• ½ cup chicken stock (low-sodium; or beef stock / cold water)
  Ingredient note

  Source: ½ cup chicken stock (low-sodium; or beef stock / cold water)

1. In a large bowl, marinate the sliced beef with the marinade ingredients as listed above for 15-20 minutes at room temperature.
2. In a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.
3. Fill a large pan or wok with enough water and bring to a boil on high heat. Blanch the noodles just until loosened, about 20 seconds. Then strain in a colander and shake out any excess water. Set aside.
4. Heat 1 tbsp (15 mL) vegetable oil in a dry wok or large pan on medium-high heat. Fry the marinated beef until cooked and slightly browned on the edges, about 1-2 minutes. Remove and set aside.
5. Add another 1 tbsp (15 mL) vegetable oil into the pan. Stir fry the carrots and cabbage for 30 seconds and push to the side of the pan.
6. Then add remaining vegetable oil into the empty space. Add noodles and noodle sauce and toss until evenly coated and there is little sauce on the base of the pan.
7. Add cooked beef, bean sprouts, and green onions and toss until evenly combined, about 30-60 seconds. Enjoy hot!