Ingredients

For the Beef

• 300 g flank steak or sirloin, thinly sliced against the grain

• 1 tablespoon soy sauce

• 1 teaspoon cornstarch

• ½ teaspoon black pepper

• 1 teaspoon sesame oil

For the Noodles

• 250 g egg noodles or lo mein noodles

Vegetables

• 1 cup shredded cabbage

• 1 carrot, julienned

• 1 bell pepper, sliced

• 3 green onions, chopped

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

Sauce

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon dark soy sauce (optional, for color)

• 1 teaspoon sugar

• 2 tablespoons water or beef broth

• 1 teaspoon sesame oil

For Stir-Frying

• 2 tablespoons vegetable oil

Instructions

1. Marinate the Beef

In a bowl, combine sliced beef with soy sauce, cornstarch, black pepper, and sesame oil.
Let it marinate for 15–20 minutes while preparing other ingredients.

2. Cook the Noodles

Boil noodles according to package instructions until just tender.
Drain and set aside. Avoid overcooking, as they will cook further in the wok.

3. Prepare the Sauce

In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sugar, water or broth, and sesame oil. Stir well.

4. Stir-Fry the Beef

Heat 1 tablespoon oil in a wok or large skillet over high heat.
Add beef in a single layer and cook for 2–3 minutes until browned but still tender.
Remove and set aside.

5. Cook the Vegetables

Add remaining oil to the wok.
Sauté garlic and ginger until fragrant.
Add cabbage, carrot, and bell pepper. Stir-fry for 2–3 minutes until slightly tender but still crisp.

6. Combine Everything

Return beef to the wok.
Add cooked noodles and pour in the prepared sauce.
Toss quickly over high heat for 2–3 minutes until everything is well coated and heated through.

7. Finish and Serve

Stir in green onions.
Serve hot.

Who This Dish Is Best For

• Fans of Chinese-style takeout flavors

• Quick weeknight dinners

• High-protein stir-fry lovers

Cooking Tips

• Slice beef very thinly against the grain for tenderness

• Use high heat for authentic wok flavor

• Do not overcrowd the pan