Beef Lo Mein

1. Prepare the marinade: In a large Ziploc bag or bowl, combine the soy sauce, Shaoxing wine, and rice vinegar.
2. Marinate the beef: Add the beef pieces to the marinade, ensuring they are well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, up to 6 hours, to allow the flavors to penetrate the meat.

Step 2: Prepare the Noodles

1. Cook the noodles: Bring a large pot of water to a boil. Cook the lo mein noodles according to the package instructions. Once cooked, drain them well, rinse with cold water to stop the cooking process, and toss with a few drops of sesame oil to prevent sticking.

Step 3: Prepare the Sauce

1. Make the sauce: In a medium ceramic or glass bowl, combine the soy sauce, dissolved cornstarch, Shaoxing wine, ginger, and sriracha. Whisk the mixture until well-blended and set aside.

Step 4: Stir-Fry the Vegetables

1. Heat the wok: Place a wok or large skillet over high heat and add 2 tablespoons of canola oil. Heat the oil until it just begins to smoke.
2. Cook the vegetables: Add the onion, red pepper, carrots, and celery to the wok. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.
3. Add remaining vegetables: Toss in the shredded cabbage and snow peas. Continue to stir-fry for another 2-3 minutes.
4. Add garlic: Reduce the heat to low, add the minced garlic, and stir-fry for an additional minute. Remove the vegetables from the wok and cover them to keep warm.

Step 5: Cook the Beef

1. Prepare the wok: Add 1 tablespoon of canola oil to the wok and increase the heat to high.
2. Stir-fry the beef: Using tongs, remove the beef slices from the marinade, allowing the excess to drip off. Discard the marinade. Add the beef to the hot wok, spreading it in a single layer, and cook for 3-5 minutes, letting the slices brown on each side before turning. Once cooked, remove the beef from the wok and cover to keep warm.

Step 6: Combine and Serve

1. Thicken the sauce: Whisk the prepared sauce once more and pour it into the wok. Bring it to a boil over high heat, stirring constantly until it thickens, about 1-2 minutes. If the sauce becomes too thick, add 1-2 tablespoons of water.
2. Add beef and vegetables: Return the cooked beef and vegetables to the wok, stirring to coat them evenly with the sauce.
3. Toss with noodles: Add the cooked lo mein noodles to the wok and toss everything together until well-combined.
4. Serve: Transfer the stir fry to a serving platter and enjoy hot.