Steak & Marinade:

• 4 to 6 ounces steak, cut across the grain into thin strips (see note if using leftover steak)
• 1 tablespoon soy sauce
• 1 tablespoon shaoxing wine
• pinch of salt

Seasoning Sauce:

• 1 tablespoon oyster sauce
• 1 tablespoon shaoxing wine
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• Pinch of sugar

The rest of the team:

• 8 ounces fresh lo mein noodles or about 4 ounces dried, or substitute another type of pasta (like linguine) if necessary.
• 2 to 3 tablespoon oil
• 1 small onion, vertically sliced
• 3 cloves garlic, minced
• 1 carrot, peeled and julienned
• 1/2 red bell pepper, julienned
• 1 jalapeno pepper, sliced or substitute another available pepper
• 2 cups thinly sliced cabbage, preferably Napa
• 1/2 cup sliced mushrooms
• 1 cup bean sprouts, rinsed
• 1/2 cup snow peas
• a good pinch black pepper
• 2 tablespoons sesame seeds
• 1 or 2 green onions, green part only, thinly sliced for garnish
• lime for garnish, if desired

For the beef: Add the sliced beef to a bowl and marinade from 5 to 30 minutes at room temperature with the marinade ingredients: 1 tablespoon soy sauce, 1 tablespoon shaoxing wine, pinch of salt.

For the noodles: If using fresh, open and set aside. If using a dried noodle, cook according to package directions, drain and rinse well with cool water. Set aside.

Prepare all vegetables and have them ready in separate piles.

Heat a tablespoon oil to almost smoking and add beef. Sear and set aside.

Add a little more oil and add onions to the pan, stirring until almost tender. Add the garlic, carrots, bell & jalapeno peppers, cabbage, and mushrooms to the pan. Cook, stirring for two to three minutes, until vegetables are tender.

Add the noodles, beef, bean sprouts and snow peas to the pan, along with the seasoning sauce. Cover and cook for about a minute to heat through. Remove the lid and carefully toss from the bottom up. Sprinkle with black pepper and cook for about another minute, carefully stirring (use a fork or a chopstick) to mix everything together.

Serve with the lime, sesame seeds and green onion for garnish.

Notes:

• Use whatever vegetables you like, in the amounts you like: Red pepper, hot peppers, carrots, spinach, bok choy, mushrooms, snap peas, snow peas, onions, cabbage, broccoli, bean sprouts, or just about anything else you’d like.
• If using leftover steak, marinade at room temperature, but do not add until the end of the recipe, when the noodles and beef are added.
• The mushroom soy is worth seeking out for this recipe, if you don’t have shaoxing wine, use a little sherry or mirin. The other ingredients should be available in most groceries.