Instructions

• Prepare aromatics and vegetables: finely shred the 2 cups shredded green cabbage (if not already shredded). Mince the 2 teaspoons minced fresh ginger and 1-1/2 teaspoons minced garlic. Thinly slice the 1/4 cup green onions, separating the white parts from the green tops; set the green tops aside.
• Make the sauce: In a small bowl, whisk the 1/2 tablespoon cornstarch into the 1-1/2 tablespoons reduced-sodium soy sauce until smooth. Add the 1-1/2 tablespoons oyster sauce, 1/3 cup beef stock or broth, 1 tablespoon brown sugar (not packed), 1/2 teaspoon toasted sesame oil, and 1/2 teaspoon pepper. Whisk until smooth and set the sauce aside.
• Prepare the beef for tenderizing: Thinly slice the 1/2 pound flank steak against the grain into about 1/4-inch slices, then cut the long slices into 2–3 shorter strips. Toss the sliced beef with the 3/4 teaspoon baking soda in a small bowl, cover, and refrigerate for 15 minutes.
• Rinse and marinate the beef: After 15 minutes, rinse the beef thoroughly in a fine-mesh sieve and drain. In a clean bowl, combine the rinsed beef with 1-1/2 tablespoons of the sauce you set aside, cover, and marinate in the refrigerator for 15 minutes to 1 hour. When ready to cook, remove the beef from the marinade and pat it dry with paper towels.
• Prepare the chow mein noodles: Follow the package directions for the 1 (6-ounce) package crispy chow mein noodles; separate and set aside as directed on the package.
• Cook the frozen vegetables: Heat a large nonstick skillet or wok over high heat. Add the 1 (10-ounce) package frozen stir-fry vegetables to the dry, hot pan (do not thaw). Stir frequently until the vegetables are mostly thawed and any liquid has mostly evaporated, about 4–6 minutes. If the vegetables begin to stick, add some of the 1-1/2 tablespoons vegetable oil. Transfer the vegetables to a plate and set aside.
• Heat oil and soften onion whites: Keep the pan over high heat and add the 1-1/2 tablespoons vegetable oil (or the remainder if you added some when cooking the vegetables). Add the white parts of the sliced green onions and cook, stirring, for 1–2 minutes until slightly softened.
• Cook aromatics and sear the beef: Add the minced garlic and minced ginger to the pan with the onion whites and stir constantly for 10–20 seconds so they become fragrant but do not burn. Add the marinated, patted-dry beef and stir-fry, stirring constantly, for about 1 minute until the beef is lightly browned on the outside but not fully cooked through.
• Add cabbage and wilt: Add the 2 cups shredded green cabbage to the pan and stir continuously for 1–2 minutes, until the cabbage is wilted but still slightly crisp.
• Combine everything: Return the reserved stir-fry vegetables to the pan. Add the prepared chow mein noodles and the remaining sauce (the rest of the sauce you set aside after removing 1-1/2 tablespoons for the marinade). Toss everything together with tongs or a spatula for about 1 minute, until the sauce thickens and the beef finishes cooking.
• Finish and serve: Stir in the reserved green onion tops. Taste and adjust only by following the recipe ingredients (no additional ingredients are required). Transfer to a serving dish.
• Optional: Sprinkle with toasted sesame seeds and serve immediately.