Beef Lo Mein

Slice the beef into thin strips against the grain

Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil to velvet the meat

Set aside to marinate for 30 minutes

Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl

If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly

Prepare the garlic and all the vegetables and arrange them in the order you will add them to the wok

Place your wok over high heat until it's smoking lightly

Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface

Sear each side of the beef for about 30 seconds, then remove from the wok and set aside

Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds

Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds

Add the napa cabbage and stir-fry everything together on highest heat for another 30 seconds

Add the prepared noodles to the wok

Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion for 30 seconds to 1 minute until warmed

Add your pre-mixed sauce to the wok

Continue stir-frying with a scooping motion until the sauce is evenly distributed, scraping the bottom of the wok to prevent sticking

Add the snow peas, mung bean sprouts, and beef (along with any juices) and continue stir-frying until the noodles are heated through and everything is thoroughly mixed

Toss in the green parts of the scallions and taste the lo mein

Adjust the seasoning to your liking with salt, soy sauce, oyster sauce, sesame oil, or white pepper

Plate and serve with homemade chili oil or hot sauce on the side