Ingredients

• 1/2 lb Beef, thinly sliced
• pinch Salt
• pinch White pepper
• 2 tsp Sesame oil
• 1/2 Egg, beaten
• 3 tbsp Cornstarch
• 5 tbsp Oil for cooking
• 1/4 lb Lo mein noodles
• 1/2 cup Onion, sliced
• 1 tsp Minced garlic
• 1 tsp Minced ginger
• 1 cup Bean sprouts
• 1 cup Mushrooms, sliced
• 1 cup Water
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tsp Soy sauce

Equipment

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

Instructions

1. In a bowl, combine the sliced beef with a pinch of salt, a pinch of white pepper, 1 teaspoon sesame oil, the beaten egg, cornstarch, and 1 tablespoon of oil. Mix until the beef is evenly coated, which keeps it tender and silky once cooked. Let it sit while you prep everything else.
2. Bring a large pot of water to a rolling boil and add the noodles, pushing them under so they cook evenly. Boil just until tender, about 10 to 60 seconds depending on your noodles, then drain and rinse under cold water to stop the cooking and keep them from clumping.
3. Heat 2 tablespoons of oil in a wok over high heat until shimmering, then add the beef and stir-fry until it is just past medium and no longer raw, about 2 to 3 minutes. Transfer the beef to a plate so it does not overcook.
4. Add the remaining 2 tablespoons of oil to the wok, then toss in the onion, garlic, ginger, bean sprouts, and mushrooms. Pour in about 1 cup of water, enough to almost cover the vegetables, and cook until they soften and smell fragrant, about 3 minutes.
5. Add the drained noodles to the wok and toss to coat in the liquid so they absorb flavor and warm through.
6. Stir in the oyster sauce, a pinch of white pepper, 1 teaspoon sesame oil, sugar, and soy sauce, tossing until the sauce coats everything in a glossy layer.
7. Return the beef to the wok and stir-fry everything together for another minute until hot and well combined, then serve right away.