Beef Lo Mein
Savory and delicious Asian beef noodle dishPrint Recipe
For the marinade
- 12 ounces flank steak
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking soda
For the sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon sugar
- 1/4 teaspoon white pepper
To finish the dish
- 1 pound fresh lo mein noodles I recommend using cooked lo mein noodles, but you may also use cooked noodles that are similar, such as thick spaghetti
- 1 clove garlic minced
- 1 carrot julienned
- 1/2 red bell pepper julienned
- 1/2 cup mushrooms sliced
- 1/2 cup bamboo shoots strips or sliced
- 2 cups Napa cabbage shredded
- 2/3 cup snow peas
- 2 cups mung bean sprouts
- 2 tablespoons vegetable oil divided
- 1 tablespoon Shaoxing wine
- 2 scallions julienned, white and green parts separated
- Toss the beef in a small bowl with the soy sauce, oil, baking soda, and corn starch. This is often called "velveting", and will tenderize the beef and make it more flavorful. Marinate in the refrigerator for 30-45 minutes.
- Combine all the sauce ingredients in a small bowl and whisk briefly.
- If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain. If using uncooked noodles, such as thick spaghetti, cook them according to package instructions until they’re al dente, and drain. Set aside. Prepare the garlic and all of the vegetables so they will be ready for cooking.
- Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
- Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
- Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
- Add the prepared noodles. They should be at room temperature, and loose (not stuck together). If they are sticky or clumping, rinse briefly in hot water to loosen them up.
- Add the Shaoxing wine around the outside edge of the wok, and toss the vegetables and noodles together. After the noodles have warmed in the wok for about 30 seconds to 1 minute, and the sauce.
- Continue stir-frying until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok will also help prevent any sticking.
- Add the snow peas, bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
- Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own taste). Plate and serve with homemade chili oil or hot sauce on the side!
Sodium: 930mg | Calcium: 47mg | Vitamin C: 32mg | Vitamin A: 2248IU | Sugar: 4g | Fiber: 3g | Potassium: 433mg | Cholesterol: 34mg | Calories: 426kcal | Saturated Fat: 6g | Fat: 10g | Protein: 22g | Carbohydrates: 62g | Iron: 2mg