Cantonese Beef Chow Mein with Black Pepper Sauce

Steps

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1. 1
   Bring a large pot of water to a boil. Remove the silver skin from the New York strip steak and slice the beef into quarter-inch-thick pieces.
   ≈0:25
2. 2
   Marinate the sliced beef with salt, grated ginger, dark soy sauce, corn starch, egg white, and baking soda to season and tenderize it. Coat with a drizzle of oil and mix well to keep the slices separated. Let rest for 15 minutes.
   ≈0:48
3. 3
   Prepare the vegetables: slice the bell peppers, cut scallions into 2.5-inch pieces, mince the garlic, and thinly slice the sweet onion.
   ≈1:36
4. 4
   Once the water boils, twist the spaghetti and drop it into the pot. Cook for 8 minutes (1 minute less than the package instructions) to keep the pasta al dente, since it will continue cooking in the wok.
   ≈2:25
5. 5
   While the pasta cooks, combine the sauce ingredients: soy sauce, oyster sauce, tomato paste, Worcestershire sauce, dark soy sauce, sugar, corn starch, generous freshly ground black pepper, and water. Mix well and set aside.
   ≈3:22
6. 6
   Drain the cooked pasta in a colander, shaking off excess water.
   ≈4:38
7. 7
   Heat the wok on high heat until smoking hot. Add cooking oil and swirl to coat the bottom. Add the marinated beef, spread it out, and cook until the meat changes color, about 2 minutes. Remove the beef with a metal spatula, leaving the oil behind.
   ≈4:53
8. 8
   Turn heat to medium, add onion and minced garlic, and stir for a couple of minutes until the onion softens. Add the bell pepper and cooked spaghetti, switching to tongs to toss and fluff the noodles.
   ≈5:39
9. 9
   When the vegetables reach your desired doneness, add the prepared sauce, beef, and scallion stalks. Continue tossing until everything is well combined.
   ≈6:22