Preparation

• Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. Set aside to marinate for 30 minutes.
• Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper in a bowl.
• If using cooked lo mein noodles, rinse them under hot water to loosen and drain thoroughly.
• Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil, then add the beef in a single layer and sear each side for about 30 seconds. Remove and set aside.
• Add another tablespoon of oil along with garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
• Add bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, then add Napa cabbage.
• Add the prepared noodles, warming them up before adding the Shaoxing wine and tossing everything.
• Continue stir-frying to distribute the sauce and prevent sticking.
• Add snow peas, mung bean sprouts, and beef, stir-frying until heated through.
• Toss in green scallions and taste the lo mein. Adjust seasoning as desired.