Cut the Flank Steak (0.5 pound) against the grain into thin slices and put it in a bowl.
Add the Sesame Oil (1 teaspoon), Soy Sauce (1 tablespoon), Shaoxing Cooking Wine (1/2 tablespoon), and Water (1 tablespoon) into the bowl with the beef and mix well. Set aside to marinate for 15 minutes in room temperature.
Slice the Green Bell Pepper (1/2) and Yellow Onion (1/2) into strips and set aside.
In a sieve or strainer run hot water through the Chow Mein Noodles (1/2) for a few seconds.
In a bowl, combine 1/4 cup Water (1/4 cup) and Corn Starch (1 1/2 tablespoon) and mix until the corn starch has dissolved well with no clumps.
Add in the Oyster Sauce (3 tablespoon) and mix until the sauce is smooth, then add in the Maple Syrup (1 1/2 teaspoon) and the rest of the Water (3/4 cup) and mix well. Set aside.
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. Add Oil (4 tablespoon) to the pan and wait for the oil to become really hot.
Add in the noodles and let it ‘pan fry’ untouched for 1 minute. After that, flip once every minute for around 5-8 minutes. Our goal is to get the noodles dried and crispy. If you are noticing that the noodles are burning, lower the heat a bit. A little burnt is okay.
Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate.
Set the stove to medium, to medium-high heat again and add a tablespoon of Oil (1 tablespoon).
When the oil is hot, add in the slices of Fresh Ginger (2 slice) and roast it until it is brown.
Add in the beef and fry it for 2-3 minutes until the beef is cooked. It’s okay to have the beef medium rare for this dish.
Add in the onions and green peppers and toss it with the beef for about 2-3 minutes. We don’t want to overcook the veggies.
Give the sauce a quick stir (corn starch likes to settle at the bottom), then push aside the veggies and beef in the pan and pour in the sauce.
Once the sauce gets enough heat, it will start to thicken, keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker colour, translucent and thick.
Toss the meat and veggies in the sauce to coat everything and cook it for about 1 minute.
Pour everything over the plate of noodles. Enjoy with some Spicy Chili Crisp (to taste)!