Beef Lo Mein
A delicious and authentic noodles and dumplings recipe for Beef Lo Mein, prepared with traditional seasonings and techniques.
Ingredients
- • 8 oz flank steak (, cut against the grain into 1/4” (4 cm) thick slices)
- • 8 oz fresh lo mein noodles ((or 6 oz / 170 g dried lo mein / chow mein noodles))
- • 1 teaspoon Shaoxing wine ((or dry sherry))
- • 1/2 teaspoon dark soy sauce
- • 1 teaspoon cornflour
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 1/2 tablespoon dark soy sauce
- • 1/2 tablespoon oyster sauce
- • 2 teaspoons sugar
- • 1/2 teaspoon sesame oil
- • 3 tablespoons peanut oil (, divided)
- • 2 cloves garlic (, minced)
- • 4 spring onions (, sliced into 1” (2 cm) pieces, greens and whites separated)
- • 1/2 large carrot (, cut into matchsticks)
- • 5 pieces napa cabbage leaves (, chopped)
- • 1/2 cup bean sprouts
Preparation Steps
Combine the steak with the marinade ingredients in a medium-sized bowl. Mix until well coated and marinate for 15 minutes.
Mix the sauce ingredients in a small bowl until the sugar is dissolved.
Cook the noodles according to package instructions. Rinse under running cold water to stop cooking. Drain and toss with a drizzle of sesame oil to prevent sticking.
Add 1 tablespoon of oil to a large frying pan and heat over high heat until hot. Spread the marinated steak without overlapping. Cook without disturbing until the bottom turns golden brown, 1 minute or so. Flip to cook the other side until browned but the inside is still a bit pink. Transfer the beef to a big plate and set aside.
Reduce the heat to medium-high and add 1 tablespoon of oil. Add the garlic. Stir a few times to release the fragrance, about 30 seconds.
Add the white part of the spring onions, onions, carrots, and cabbage. Stir fry until the cabbage begins to wilt, 2 to 3 minutes.
Add the noodles and drizzle the remaining 1 tablespoon oil on top. Toss the noodles a few times to mix with the oil.
Pour in the sauce and toss everything together.
Add back the cooked steak and toss again, until the sauce is fully absorbed.
Add the bean sprouts and spring onions greens. Stir a few times until the bean sprouts are just wilted but remain crispy. Transfer everything to serving plates and serve hot.