Ingredients:

  • 340g flank steak, thinly sliced against the grain
  • 5ml light soy sauce
  • 5ml cornstarch
  • 1.25ml baking soda
  • 5ml neutral oil
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp granulated sugar
  • 0.25 tsp ground white pepper
  • 340g fresh lo mein noodles
  • 2 cups bok choy, chopped
  • 1 medium carrot, julienned
  • 3 scallions, cut into 2-inch segments
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 15ml neutral oil

Instructions:

  1. Velvet the beef. In a medium bowl, combine the sliced 340g flank steak with 5ml light soy sauce, 5ml cornstarch, 1.25ml baking soda, and 5ml oil. Note: Massaging the marinade into the meat ensures every fiber is coated and protected from the high heat.
  2. Wait for science. Let the beef rest for 15-20 minutes. Note: This gives the baking soda time to work its magic on the protein structure.
  3. Prep the noodles. Cook 340g fresh lo mein noodles in boiling water, subtracting 1 minute from the package instructions. Note: They will finish cooking in the wok later, so you want them slightly firm now.
  4. Chill the noodles. Drain, rinse immediately with cold water, and toss with a drop of oil until they feel cool and separate easily.
  5. Sear the beef. Heat a wok or heavy skillet until smoking. Add 15ml oil and sear the beef in a single layer for 60 seconds until a dark, savory crust forms.
  6. Finish the beef. Toss the meat quickly until just browned through, then remove and set aside. Note: Overcooking at this stage leads to toughness; keep it brief.
  7. Sauté the aromatics. Add the remaining 15ml oil. Sauté garlic, ginger, and the white parts of the scallions for 30 seconds until the air smells intensely fragrant.
  8. Wilt the veg. Add the julienned carrots and chopped bok choy. Stir fry for 2 minutes until the greens are vibrant and the stems are slightly softened.
  9. Combine everything. Add the par boiled noodles and seared beef back into the wok. Note: Make sure the pan is still screaming hot before the next step.
  10. The emulsification toss. Pour over the sauce mixture (oyster sauce, soy sauces, sesame oil, sugar, and white pepper). Toss over high heat for 1-2 minutes until the sauce bubbles, thickens, and glazes every noodle evenly. Mongolian Beef Dish that will Delight in 25 Minutes — Discover the Mongolian Beef Dish that will Delight your family tonight! Get t...Stuffed Pepper Casserole with Ground Beef and Rice for 6 Servings — Enjoy this Stuffed Pepper Casserole Comfort Food with Ground Beef. Features a...Bangers and Mash with Gravy for 4 Servings — Master Bangers and Mash with Gravy using this authentic British recipe. Inclu... $img_2$