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Place the steak in a large bowl with 1 tablespoon oil, 2 teaspoons corn starch, egg white, and pepper. Mix thoroughly and leave to marinate for 10 minutes.
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Meanwhile, cook lo mein noodles according to package directions. Drain and set aside.
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While noodles are cooking, make the sauce. Heat beef broth in microwave in a microwave safe measuring cup. Add oyster sauce, sugar, and remaining 1 teaspoon corn starch. Mix well until sugar is dissolved. Set aside.
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Heat 3 tablespoons oil in a wok over medium-high heat. Add beef and cook for 4-5 minutes, stirring often, until browned. Remove beef from wok to a plate with tongs. Pour out and discard any excess marinade and oil left in the wok.
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Heat remaining 1 tablespoon oil in wok. Add the white parts of the scallions, carrot, and mushrooms to wok. Cook, stirring often, for 2 minutes. Add snow peas and cook 2 more minutes. Add gai lan and cook, stirring often, until wilted.
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Add cooked noodles, cooked beef, and green parts of scallions to the wok. Mix sauce thoroughly again and pour into wok right over the noodles. (This will help break up the noodles.)
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Cook 3-4 more minutes while constantly mixing to get all the ingredients and sauce mixed together.