Beef Lo Mein

For the beef, add beef, soy sauce, Worcestershire, sherry and rice vinegar to large resealable bag. Allow to marinate in refrigerator for 30 minutes up to 6 hours.

Bring small saucepan of water to a boil on stove. Remove from heat and add rice noodles. Let noodles soak in water 8–10 minutes. Rinse under cold water and drain well. Toss with a few drops of sesame oil and set aside.

For the sauce, combine soy sauce, dissolved cornstarch, sherry, Worcestershire, ginger and Sriracha in medium ceramic or glass bowl. Mix with whisk and set aside.

For the stir fry, heat canola oil in wok on high heat just until smoking. Add onion, red pepper, carrots and celery to wok. Cook for 3–5 minutes. Add cabbage and snow peas to the wok with the other veggies and cook 2–3 minutes. Reduce heat to low and add garlic to the wok with the rest of the veggies and cook 1 minute. Remove vegetables from wok. Cover to keep warm.

To cook the beef, add 1 tablespoon canola to wok on high heat. Using tongs, remove beef from marinade; discard marinade. Add beef and cook 3–5 minutes, allowing the meat to brown on each side before turning. Remove from wok. Cover and keep warm.

Whisk sauce in bowl and add to wok on high heat. Allow to come to boil and thicken, about 1–2 minutes. If sauce is too thick, add 1-2 tablespoons of water. Add veggies and beef back to wok. Add rice noodles and stir to combine.