Beef Chow Mein

Marinate the Beef
Slice the beef into thin strips against the grain. In a bowl, toss the beef with soy sauce, dark soy sauce, oyster sauce, sugar, bicarbonate of soda, cornflour, and water. Mix thoroughly until the liquid is fully absorbed, then stir in a drizzle of oil to seal.

Prepare the Stir-fry Sauce
In a small bowl, mix together dark soy sauce, soy sauce, and sugar until well combined.

Stir-fry the Vegetables
Heat oil in a pan over medium-high heat. Add the onion, bean sprouts, and the white parts of the spring onions, tossing quickly. Season with salt, sugar, and Shaoxing wine, then stir in a small spoonful of the prepared stir-fry sauce. Remove from the pan and set aside.

Cook the Beef
Add a splash of oil to the pan and sear the beef strips with minced garlic. Drizzle in Shaoxing wine and dark soy sauce, tossing until evenly browned. Stir in a splash of water until thickened into a glossy coating, then remove the beef and set aside.

Pan-fry and Braise the Noodles
Cook fresh chow mein noodles in boiling water according to package instructions, drain, and toss with a little oil to prevent sticking. Heat oil in the pan, add the noodles, and pan-fry for 2 minutes, turning occasionally. Pour over the stir-fry sauce in two batches, stirring continuously. Add water or unsalted broth, cover, and let the noodles braise until the liquid is fully absorbed.

Combine and Serve
Reintroduce the cooked beef, set-aside vegetables, and green spring onion sections to the pan. Toss everything together over high heat until piping hot and evenly combined, then serve immediately.