Ingredients:

  • 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain into strips about 1/8 inch thick
  • 1/4 tsp (1.5 g) baking soda
  • 1 tbsp (8 g) cornstarch for the beef
  • 1 tbsp (15 ml) soy sauce for the beef
  • 1 tbsp (15 ml) vegetable oil for the beef
  • 12 oz (340 g) dried egg noodles
  • 4 quarts (3.8 L) water for boiling
  • 3 tbsp (45 ml) vegetable oil for the stir fry
  • 1 medium yellow onion, sliced (120 g)
  • 1 red bell pepper, thinly sliced (150 g)
  • 3 cloves garlic, minced (9 g)
  • 1 tsp (3 g) fresh ginger, finely grated
  • 3 green onions, cut into 2-inch pieces (45 g)
  • 1/4 cup (60 ml) soy sauce for the sauce
  • 2 tbsp (30 ml) oyster sauce
  • 1 tbsp (13 g) brown sugar
  • 1/2 cup (120 ml) beef broth
  • 1 tbsp (8 g) cornstarch for the sauce
  • 1 tsp (5 ml) toasted sesame oil
  • 1/4 tsp (0.5 g) ground black pepper
  • 1 tsp (5 ml) vegetable oil for tossing the noodles

Instructions:

  1. Thinly slice 1 lb (450 g) flank steak or sirloin against the grain into strips about 1/8 inch thick. In a medium bowl, toss the sliced beef with the baking soda. Let it sit for 5 minutes.
  2. Rinse the beef under cold water, then pat it completely dry with paper towels.
  3. Return the dry beef to the bowl. Add the cornstarch, 1 tbsp soy sauce, and 1 tbsp vegetable oil. Toss until every strip is evenly coated, then rest for 15 minutes.
  4. While the beef rests, whisk the cornstarch into the cold broth in a small bowl until smooth. Whisk in the 1/4 cup soy sauce, oyster sauce, brown sugar, sesame oil, and black pepper.
  5. Heat 1 tbsp of the stir-fry oil in a 12-inch skillet over high heat until it shimmers. Add half the beef in a single layer and sear about 1 minute, until the bottom browns. Flip and cook 30 seconds more, until no pink remains in the center (145°F/63°C). Transfer to a plate.
  6. Add 1 tbsp of the stir-fry oil to the skillet and repeat with the remaining beef. Transfer to the plate.
  7. Add the remaining 1 tbsp stir-fry oil to the same skillet. Stir-fry the onion and bell pepper for 2 to 3 minutes, until the edges turn slightly charred and the onion is translucent.
  8. Add the garlic, ginger, and white parts of the green onions. Stir for 30 seconds, until fragrant but the garlic is not brown.
  9. Give the sauce a quick whisk and pour it into the skillet. Stir until it bubbles and turns glossy, about 1 minute.
  10. Bring the pot of water to a rolling boil. Add the noodles and cook according to the package directions until just shy of al dente.
  11. Drain the noodles immediately, rinse briefly under cold water, and toss with 1 tsp vegetable oil so they don't stick.
  12. Return the beef and any juices to the skillet. Add the noodles and toss over high heat for 1 to 2 minutes, until every strand is coated and the sauce has reduced to a glossy coating.
  13. Garnish with the green onion tops and serve immediately.