Better-than-Takeout Beef Lo Mein

1. Slice the beef into thin strips against the grain. Mix the marinade ingredients (cornstarch, 1 tbsp soy sauce, baking soda) and add the beef to it. Let it sit and tenderize while you prep the veggies and sauce.
2. Cook your noodles according to the package instructions, drain, and set aside. Slightly undercook them as they will continue cooking when everything is combined in the wok.
3. Heat wok over high heat, add a little neutral oil, and sear all sides of the beef. Remove the beef from the wok and set aside.
4. Add a little more oil, along with garlic and ginger. Stir fry for 30 seconds until fragrant.
5. Add all your julienned veggies. Stir fry for another 30 seconds to 1 minute.
6. Add in the Shaoxing wine and noodles and toss everything together. Then add the sauce mixture (2 tbsp light soy sauce, 2 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp salt, 1/4 tsp white pepper powder, 1 tbsp chili oil).
7. Continue stir-frying until the sauce is evenly distributed. Then add the beef back. Taste and adjust seasoning as needed.