Yield: 4 Servings

S. Nowell

Adapted from a few different recipes. Basically a beef lo mein or beef chow mein. It’s good though.
Serve with pot stickers, etc.

For Beef and Marinade:

• 1lb beef, sirloin steak, thinly sliced across the grain
• 1TBS dark soy sauce
• 1TBS Shaoxing rice wine
• 1TBS garlic, minced
• 1TBS sesame oil
• 1tsp sugar
• 1tsp corn starch

For Sauce:

• ½cup beef broth
• 2TBS oyster sauce
• ½tsp dark soy sauce
• 1TBS Shaoxing rice wine
• 1tsp sugar
• 1tsp sesame oil

For Slurry:

• 2tsp corn starch
• ⅛cup water

Stir-fry:

• 2oz snow peas
• 8oz chow mein noodle
• 2TBS ginger
• 2TBS green onion, chopped

Marinate beef: In a bowl add beef, dark soy, Shaoxing wine, sesame oil, garlic, sugar and cornstarch. Mix well and set aside for at least 1 hour on the counter, or up to overnight in the refrigerator.

Premix sauce: In a small bowl or measuring cup, add beef broth, oyster sauce, Shaoxing wine, dark soy, sugar, sesame oil and mix. Set aside.

Slurry: Mix corn starch and water, set aside.

Snow peas and noodles: Bring 6 quarts of water to a boil. Blanch snow peas for 1 minute, then remove to cold water. When the water returns to a boil, cook noodles for 3 minutes, then remove to cold water.
When snow peas and noodles are chilled, drain and set aside.

Stir-fry beef: Heat 1 TBS cooking oil and stir-fry half of beef until browned on both sides. Remove to bowl. Repeat for remaining beef.

Finish: Add a little oil to wok. Stir-fry ginger and green onion for 30 seconds. Add premix sauce and bring to boil. Add slurry to thicken. Add beef, pea pods and noodles. Mix well, adjust seasoning if needed.

Serve.