Ingredients

• 1/2 lb beef, thinly sliced (flank or sirloin)
• pinch salt
• 2 pinches white pepper
• 2 tsp toasted sesame oil
• 1/2 egg, lightly beaten
• 3 tbsp cornstarch
• 5 tbsp vegetable oil, divided
• 1/4 lb lo mein or egg noodles
• 1/2 cup onion, sliced
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• 1 cup bean sprouts
• 1 cup mushrooms, sliced
• 1 to 1 1/2 cups water
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1 tsp soy sauce

Equipment

• Wok or large skillet
• Large pot
• Mixing bowl
• Colander
• Tongs or spatula

Instructions

1. In a bowl, combine the sliced beef with the salt, a pinch of white pepper, 1 teaspoon of the sesame oil, the beaten half egg, the cornstarch, and 1 tablespoon of the oil. Mix until the beef is evenly coated, which gives it that silky, tender texture once cooked.
2. Bring a large pot of water to a rolling boil and add the noodles, pushing them under the surface. Boil just briefly (about 10 to 20 seconds for fresh noodles, or per package directions for dried), then drain and rinse under cold water so they stop cooking and do not clump.
3. Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the beef and stir-fry until it is just about medium, still slightly pink in spots, then transfer it to a plate. It will finish cooking later, so do not overdo it.
4. In the same wok, add the remaining 2 tablespoons of oil along with the onion, garlic, ginger, bean sprouts, and mushrooms. Stir-fry for about a minute until fragrant, then pour in 1 to 1 1/2 cups of water, enough to just about cover the vegetables, and let it come to a simmer.
5. Add the drained noodles to the wok and toss so they soak up the liquid and heat through.
6. Stir in the oyster sauce, a pinch of white pepper, the remaining 1 teaspoon sesame oil, the sugar, and the soy sauce until everything is glossy and well coated.
7. Return the beef to the wok and stir-fry everything together for another minute or two, until the beef is cooked through and the sauce clings to the noodles. Serve hot.