Step 1

Slice the green peppers and onions into strips and set aside

Step 2

Add the chow mein noodles into a colander and use your hands and to loosen it up gently. Pour hot water over it to slightly soften it. I find it easiest to use hot tap water and run the noodles under it for 2-3 minutes. Alternatively, you can also soak the noodles in a bowl for 1 minute with boiling water. Set the noodles aside once the noodles are soft.

Step 3

Cut the beef against the grain into thin slices and put it in a bowl.

Step 4

Add the 'Beef Marinade' ingredients into the bowl with the beef and mix well and set aside to marinate for 15 minutes at room temperature

Step 5

In a bowl, combine 1/4 cup of cold water and cornstarch and mix until there are no clumps.

Step 6

Add the oyster sauce to the cornstarch mixture and mix until the sauce is smooth

Step 7

Add in the maple syrup (or sugar) and the rest of the 3/4 cup of water and mix well and set aside

Step 8

In a wok or frying pan, set the heat to medium to medium-high heat (adjust this according to your stove and the thickness of your pan)

Step 9

Add 4 tablespoons of oil to the pan and wait for the oil to shimmer.

Step 10

Add in the noodles and let it 'pan fry' for about 2-3 minutes. Do not flip it, you can shake it around in the pan to keep it moving to prevent it from burning.Flip the noodles and add some more oil to the pan to fry the other side for 2-3 minutes, shaking it occasionally in the pan to prevent it from burning.

Step 11

Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate

Step 12

Set the stove to medium-high heat and add a tablespoon of oil

Step 13

When the oil is hot, add in the slices of ginger and toast it until it is golden brown

Step 14

Add in the beef and fry it for 2-3 minutes until the beef is about 80% cooked. It's okay to have the beef medium rare for this dish, it will cook the rest of the way in the sauce.

Step 15

Add in the onions and green peppers and stir fry it with the beef for about 2-3 minutes (we don't want to overcook the veggies)

Step 16

Give the sauce a quick stir in the bowl. (Cornstarch likes to settle at the bottom so we want to make sure the sauce is evenly mixed before we add it to the pan.)

Step 17

Push aside the veggies and beef on the pan and pour in the sauce.

Step 18

Keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker color and it becomes thick.

Step 19

Mix the meat and veggies back in over the sauce, making sure to coat everything with the sauce, and cook it for about 1 minute.

Step 20

Remove the ginger slices and discard them.

Step 21

Pour the sauce, beef, and veggies over crispy noodles and serve.

Step 22

Enjoy with some chili oil on the side!