Step 1

Combine the sauce ingredients in a large measuring cup with a spout and set aside. *Make sure the sauce ingredients are not warm/hot to ensure that you don’t activate the cornstarch. Store in a cool place until ready to use.

Step 2

Measure out remaining ingredients prior to beginning.

Step 3

Begin boiling salted pasta water for the noodles and cook them according to package instructions. Time it so that they are ready to add to the stir fry at the end. (The ramen that I use only needs 4 minutes to cook, so I add them to the boiling water when I add the sauce to the stir fry.)

Step 4

Place saran wrap over the steak and use a meat tenderizer to pound it flatter on each side. This makes a huge difference as it becomes much more tender. Cut away any large areas of fat.

Step 5

Slice the meat into thin strips (against the grain), the meat will plump up more when cooked. (You can also pound thicker slices flatter once they've been cut.) Pat dry, sprinkle with meat seasoning, and toss to coat.

Step 6

Heat olive oil over medium-high heat. Sear the meat in batches for 3-4 minutes, (overcrowding the pan will cause the steak to steam instead of fry). Set aside and let it rest.

Step 7

Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet.

Step 8

Add a splash of additional oil if needed. Add the broccoli, carrots, onions, snow peas, and mushrooms and toss to coat. Cook for 3-4 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes. By now the alcohol smell from the wine should be gone.

Step 9

Add sauce mixture and bring to a boil. Cook until desired thickness is obtained. Decrease heat to medium low.

Step 10

Add the beef back to the skillet along with any juices from the plate, spoon the sauce on top. Stir in the cooked noodles and and let them heat through. Add desired garnishes and serve.