Ingredients:

  • 450 g beef sirloin steak, fat removed, thinly sliced diagonally
  • ¼ teaspoon baking soda
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons oyster sauce
  • 3 tablespoons dark soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornflour
  • 3 tablespoons cold water
  • 1 small onion, peeled and thinly sliced
  • 1 medium carrot, peeled and cut into matchsticks
  • 1 small red bell pepper, thinly sliced
  • ½ small savoy cabbage, thinly sliced
  • 150 g beansprouts
  • 4 spring onions, thinly sliced
  • 225 g dried medium egg noodles

Instructions:

  1. In a large bowl, combine beef strips, baking soda, soy sauce, and sesame oil. Mix well and let marinate.
  2. In a jam jar, combine oyster sauce, dark soy sauce, apple cider vinegar, sesame oil, cornflour, and cold water. Shake to mix thoroughly.
  3. Slice the onion, carrot, red pepper, and cabbage. Set aside with beansprouts and spring onions.
  4. Boil water in a saucepan. Cook the dried egg noodles for approximately 3½ minutes until almost done. Drain and set aside.
  5. Heat the wok over high heat for 1 minute. Add marinated beef strips and cook for 1½ - 2 minutes until browned but slightly pink inside. Remove beef and set aside.
  6. In the same wok, add onion, carrot, red pepper, and cabbage. Stir-fry for 2 minutes.
  7. Pour Chow Mein sauce over the vegetables, reduce heat to medium, and stir for 1 minute. Add the beef and cook for an additional minute.
  8. Stir in drained noodles, beansprouts, and half of the spring onions. Combine thoroughly for 1 minute. Serve immediately, garnished with remaining spring onions.