Beef Lo Mein

1. Marinate the beef: in a bowl, combine the beef, salt, a pinch of white pepper, 1 tsp sesame oil, half an egg, the cornflour and 1 tbsp oil, then mix well.
2. Drop the noodles into a large pot of boiling water until fully submerged and boil hard for 10 seconds, then strain and cool under cold running water.
3. Heat 2 tbsp oil in a pan, add the beef and cook over high heat until medium, then set aside.
4. In a wok, heat 2 tbsp oil with the onion, minced garlic, minced ginger, bean sprouts, mushrooms and peapods, plus 1 and a half cups water, enough to just cover the vegetables.
5. Add the noodles to the wok.
6. For the sauce, stir in the oyster sauce, a pinch of white pepper, 1 tsp sesame oil, the sugar and 1 tsp soy sauce.
7. Return the beef to the wok and toss everything together.

Tips from the ZestyPlate Kitchen

• A short soak in cornflour and egg gives the beef that soft, slippery texture you get in a good restaurant.
• Boil the noodles only until just tender, then run them under cold water so they stay loose rather than clumping in the wok.
• Get every ingredient chopped and within reach before the pan goes on; this dish moves fast over high heat.
• Keep the noodles moving at the end so the sauce coats them evenly.