Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 0.5 tsp baking soda
  • 1 tsp toasted sesame oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp coconut sugar
  • 0.25 tsp ground white pepper
  • 12 oz fresh chow mein noodles
  • 2 cups mung bean sprouts
  • 3 scallions, cut into 2-inch batons
  • 1 small white onion, sliced
  • 2 cups shredded cabbage
  • 2 tbsp avocado oil

Instructions:

  1. In a medium bowl, whisk the Shaoxing wine, cornstarch, baking soda, and sesame oil. Massage this into the sliced beef and let rest for 10-15 minutes to velvet the meat.
  2. Heat 1 tablespoon of avocado oil in a wok over high heat. Add noodles in an even layer and sear undisturbed for 90 seconds until a crust forms, then flip and repeat. Remove noodles and set aside.
  3. Wipe the wok and add the remaining oil. Sear the beef in a single layer until browned. Add onions and cabbage, stir-frying for 1 minute.
  4. Return the noodles to the wok. Pour in the combined soy sauces, oyster sauce, sugar, and white pepper. Add bean sprouts and scallions.
  5. Toss vigorously over high heat for 60 seconds until the sauce is glossy and the sprouts are just tender.