Ingredients:

  • 1 lb sirloin steak, thinly sliced
  • 1 tbsp soy sauce (for marinade)
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 2 cups shredded cabbage
  • 1 cup sliced carrots
  • 1 medium yellow onion, sliced
  • 3 tbsp neutral oil
  • 1/4 cup oyster sauce
  • 2 tbsp soy sauce (for sauce)
  • 1 tbsp brown sugar
  • 1 tsp grated fresh ginger
  • 1 tbsp water
  • 1 lb Chinese egg noodles, pre-boiled and drained

Instructions:

  1. Combine the sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, and minced garlic. Let marinate for 10 minutes.
  2. Heat 1 tbsp of neutral oil in a cast iron skillet or wok until shimmering. Add beef in a single layer and sear undisturbed for 2 minutes, then toss and cook for 1 more minute. Remove beef from pan and set aside.
  3. In the same pan, add onion, carrots, and cabbage. Stir fry over medium-high heat for 3-4 minutes until vegetables are translucent and slightly charred.
  4. Push vegetables to the side of the pan. Add 2 tbsp of neutral oil to the center and add the drained noodles. Press down with a spatula and fry undisturbed for 2-3 minutes until golden-brown charred patches form.
  5. Return the beef and juices to the pan. Pour in the mixture of oyster sauce, soy sauce, brown sugar, ginger, and water. Toss rapidly on high heat for 60 seconds until the sauce thickens into a glossy glaze.