<p>For 4 servings:</p><p>- 1 lb or 400g beef bavette / flank steak, cut into appetizing strips</p><p>- 2 tsp Shaoxing wine</p><p>- 1/2 tsp baking soda (Natron in Germany, for example)</p><p>- 2 tsp soy sauce</p><p>- 1/2 tsp white sugar</p><p>- 1/2 tsp cornstarch</p><p>- flaky salt, preferable smoked salt</p><p>- 8 or (225 g) chow mein noodles, fresh pre-cooked or dried, thin and square-like</p><p>- A sauce made out of the following and mixed in a bowl (made ahead and refrigerated, for example): 1 tsp sugar, 1 tsp roasted sesame oil, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 3 generous pinches of freshly ground black pepper</p><p>- 6 tsp peanut oil / wok oil</p><p>- 1 green bell pepper</p><p>- 1 red bell pepper</p><p>- 1 medium white onion </p><p>- 2 cloves of minced garlic</p><p>- 1 cup of fresh mung bean sprouts, any thin root ends removed</p><p>- 2 tsp fresh minced ginger</p>
<p>Cook your noodles according to the packaging, strain and let dry and cool.</p><p>In a bow, cover the beef strips with cold water and vigorously mix with your hand before pressing and straining all of the water out in a strainer. Back in the bowl, add the baking soda and massage intensely with your hand while lifting the meat and slamming it back down into the bowl. Squeeze and throw repeatedly 10 to 15 times. Then, add the soy sauce, sugar, Shaoxing wine and corn starch. Massage for another 30 seconds and marinate while your prepare the vegetables as follows:</p><p>- chop the peppers and into the same thin, long strips</p><p>- mince the garlic and ginger together</p><p>Prepare a planter to put the chow mein into after cooking in a hot wok / pan.</p><p>Heat your work until it slightly begins to smoke, then add about 1/3 of the peanut / wok oil and swirl it around.</p><p>Cook the dry noodles for a minute, moving the pan around a little. Gently pry around the edges of the noodles to release them from the bottom of the pan / wok. Flip carefully, cook for another minute and then carefully remove and set aside. Wipe out your pan / wok.</p><p>In batches with a little oil each time, war the beef in the wiped-out pan for about 1 minute per batch. Set aside. Wipe out your pan / wok.</p><p>Now, again adding a bit of the oil, cook the peppers and onion for a minute until lightly charred. Add the beef, set aside.</p><p>Now, add the rest of the oil and swirl around. Add the ginger and garlic, then add the beef & noodles and toss. Next, add the vegables and the mung bean sprouts. Pour the sauce around the edges and stir with chopsticks until the beef has been fully cooked.</p><p>Adjust the salt and pepper before serving!</p><p><br></p><p><br></p><p><br></p>