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 ground white pepper in a small bowl.
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they’re al dente, and drain thoroughly.
• Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil and the beef. Sear each side for about 30 seconds. Remove and set aside.
• Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
• Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, then add the napa cabbage.
• Add the prepared noodles and Shaoxing wine around the perimeter of the wok. Toss to combine everything.
• Add the snow peas, mung bean sprouts, and beef. Stir-fry until heated through and well mixed.
• Toss in the green parts of the scallions, taste, and adjust the seasoning as needed. Plate and serve.