beef lo mein

I found this recipe to appear a bit dry, but it's far from it. You just don't need any sauce.

4 oz. flank steak

1 teaspoon corn starch

1 teaspoon soy sauce, plus 1 tablespoon (divided)

1 teaspoon oil, plus more for cooking

8 oz. fresh lo mein egg noodles

2 cups shredded wombok

1 medium carrot julienned

1/2 small red capsicum, julienned

1/2 cup fresh sliced mushrooms

2/3 cup snow peas

1 shallot, julienned

1 clove garlic, minced

1 tablespoon shaoxing wine

1 tablespoon dark soy sauce

1 teaspoon sesame oil

Pinch of salt

Pinch of sugar

1. Slice the beef into thin 2-3 inch strips and mix well in a bowl with corn starch, 1 teaspoon soy sauce, and oil. Set aside.

2. Prepare noodles according their packet. Cut your vegetables and have them all ready for cooking. Heat the wok until smoking slightly and add a couple tablespoons oil to coat the wok and sear the beef. Take the beef out of the pan and set aside.

3. Add the garlic and all the vegetables to the pan except the dark green parts of the scallion and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.

4. Add the noodles and beef back to the pan and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining tablespoon of regular soy sauce, the dark soy sauce, sesame oil, salt, sugar, bean sprouts and snow peas. Mix well and stir-fry for another minute, or until any remaining liquid has evaporated. Plate and serve!