Bring a 3 qt pot of water to a boil.
Trim beef of fat, then thinly slice. Season with salt and pepper then set aside.Heat 2 tsp vegetable oil over medium heat in a large non-stick pan until shimmering, then drop in beef in a single layer, quick browning on both sides. Don’t crowd the pan or the beef won’t brown well. You may need to cook in batches. Set aside on a plate and tent with aluminum foil to keep warm.
Add 2 more tsp of vegetable oil to the hot pan, then add the carrots, stirring often until they begin to soften, 3 to 4 minutes. Add the shallots and continue to cook until they begin to soften. Finally, add the snow peas, cooking until the vegetables are at the desired tenderness.
When you’re mid-way through cooking the vegetables, add the lo mein noodles to the boiling water and cook according to package directions.
Add the jelly to the hot pan of vegetables and stir gently until it incorporates. I generally let it bubble a bit to thicken up before adding the beef with the accumulated juices.
Serve the stir-fry over lo mein noodles.