Beef Chow Mein

Yield: 4

prepBring 2 quarts / 2 L water to a boil
8 oz / 225 g fresh thin Hong Kong-style pan-fried noodles (or 4 oz / 115 g dried)	Cook noodles 30–60 sec, drain & cool	Pan-fry noodles 1–2 min per side, remove	Add noodles & beef, pour sauce, stir-fry 30–45 sec	Add snow peas, sprouts & remaining scallions, stir-fry 1–2 min
1½ tablespoons neutral oil
1 tablespoon neutral oil
½ tablespoon neutral oil
¾ cup / 170 g white button mushrooms (or fresh shiitake, sliced)	Stir-fry garlic, mushrooms, carrot & half scallions 1 min
¾ cup / 90 g thinly sliced carrot (about 1 small carrot)
1 cup / 100 g snow peas (ends trimmed, fibrous string removed)
1 cup / 100 g mung bean sprouts
2 scallions (sliced on an angle into 2-inch / 5 cm pieces), divided
1 scallion (remaining, sliced on an angle into 2-inch / 5 cm pieces)
1 clove garlic (chopped)
12 oz / 340 g beef flank steak (sliced into thin strips)	Velvet beef, massage to coat	Sear beef 30 sec, flip, sear 30 sec, stir-fry 20 sec, remove
1½ tablespoons water
¼ teaspoon baking soda
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon neutral oil
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine (or dry sherry)
1 tablespoon hot water	Mix sauce in small bowl
¼ teaspoon sugar
2 tablespoons Shaoxing wine (divided)
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
½ teaspoon sesame oil
⅛ teaspoon white pepper

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