• Noodles: 1 lb (450g) of your choice (Lo Mein, udon, or even spaghetti work well). These are the hearty, slurpable foundation of our dish.
• Protein: 1 lb (450g) boneless beef sirloin or flank steak, thinly sliced against the grain. Slicing against the grain ensures a tender, juicy bite every time. If you have some leftover cooked ham, that can also be diced and thrown in at the end for an extra savory kick.
• For the Beef Marinade: Soy Sauce: 1 tablespoon. This begins the process of seasoning the beef and helps it develop a beautiful crust.
• Cornstarch: 1 teaspoon. A secret weapon that velvets the meat, keeping it tender and juicy during the high-heat cooking process.
• Aromatics: Garlic: 4 cloves, minced. The pungent, foundational flavor of almost any great stir-fry.
• Ginger: 1-inch piece, peeled and minced. Adds a warm, zesty spice that brightens the entire dish.
• Vegetables: Avocado or Canola Oil: 2 tablespoons, divided. A high-smoke-point oil is crucial for achieving that perfect stir-fry sizzle without burning.
• Broccoli: 1 medium head, cut into bite-sized florets. Adds a wonderful crunch and soaks up the sauce beautifully.
• Carrots: 2 medium, julienned or thinly sliced on a diagonal. Provides a touch of sweetness and vibrant color.
• Bell Pepper: 1 large (any color), seeded and thinly sliced. Adds a fresh, slightly sweet crunch.
• Onion: 1 medium, thinly sliced. Lays down a sweet and savory base layer of flavor when sautéed.
• For the Stir-Fry Sauce: Low-Sodium Soy Sauce: ½ cup. The primary source of savory, umami flavor. Using low-sodium gives you more control over the saltiness.
• Oyster Sauce: ¼ cup. A thick, rich sauce that provides a deep, savory, and slightly sweet flavor. It’s the key to that authentic “takeout” taste.
• Toasted Sesame Oil: 2 teaspoons. Intensely nutty and aromatic, this is a finishing oil added for flavor, not for cooking.
• Brown Sugar: 1 tablespoon, packed. Balances the saltiness of the soy sauce and adds a hint of caramel complexity.
• Rice Vinegar: 1 tablespoon. A touch of acidity to cut through the richness and brighten up all the other flavors.
• Cornstarch: 1 tablespoon. The thickener that will transform your sauce from a thin liquid into a glossy coating that clings to every noodle and vegetable.
• Optional Garnish: Green Onions: 2, thinly sliced. For a fresh, mild oniony bite.
• Toasted Sesame Seeds: 1 tablespoon. For a nutty crunch and visual appeal.
