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1
Slice the beef into thin 2- to 3-inch long strips and mix well in a bowl with cornstarch, 1 teaspoon soy sauce and 1 teaspoon oil.
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2
Set aside.
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3
If using white noodles, boil them according to package instructions then rinse in cold water and drain.
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4
If using fresh lo mein egg noodles, you can skip this step.
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5
If you cant get lo mein or other fresh noodles at your Asian grocer, fresh or dried linguini pasta will do also.
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6
Wash and cut your veggies as detailed in the list above and have them all ready for cooking.
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7
Heat a wok until smoking slightly and add a couple tablespoons of oil to coat the wok.
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8
Add the beef and quickly sear both sides.
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9
Take the beef out of the pan.
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10
Add the garlic to the pan along with all the vegetables except the bean sprouts, the dark green parts of the scallion and the snow peas.
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11
Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
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12
Add the noodles and beef and mix well from the bottom up for about 30 seconds.
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13
Then cover the wok for one minute.
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14
Remove cover and add the remaining 3 teaspoons of regular soy sauce, the dark soy sauce, sesame oil, salt, sugar, bean sprouts, green parts of the scallion and the snow peas.
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15
Mix well and stir-fry for another minute, or until any remaining liquid has evaporated.
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16
Plate and serve!
