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Beef Lo Mein

ChineseMain CourseMedium
Prep
35 min
Cook
10 min
Total
45 min
Serves
6
✦

Ingredients

beef and marinade

  • 12 ozflank steak
  • 1 tspcornstarch
  • 1 tspsoy sauce
  • 1 tspsesame oil
  • 1 tspvegetable oil
  • 0.25 tspbaking soda

sauce

  • 1 tbsplight soy sauce
  • 1 tbspoyster sauce
  • 2 tspdark soy sauce
  • 0.5 tspsesame oil
  • 0.5 tspsalt, or to taste
  • 0.25 tspsugar
  • 0.25 tspwhite pepper

dish

  • 1 lbfresh uncooked lo mein noodles (or cooked noodles of similar thickness)
  • 1clove garlic, minced
  • 1medium carrot, julienned
  • 0.5red bell pepper, julienned
  • 0.5 cupmushrooms, sliced
  • 0.5 cupbamboo shoots, strips or sliced
  • 2 cupsnapa cabbage, shredded
  • 0.67 cupsnow peas
  • 2 cupsmung bean sprouts
  • 2 tbspvegetable oil, divided
  • 1 tbspShaoxing wine
  • 2scallions, julienned, white and green parts separated

Method

  1. 1Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, cornstarch, soy sauce, and oil. Set aside to marinate for 30 minutes.
  2. 2Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
  3. 3If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook according to package instructions until al dente, and drain. Set aside. Prepare the garlic and all the vegetables, arranging them in the order you will add them to the wok.
  4. 4Place your wok over high heat until 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.
  5. 5Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
  6. 6Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, then add the napa cabbage. Keep heat at its highest and stir-fry everything together for another 30 seconds.
  7. 7Add the prepared noodles — they should be warm or at room temperature, and not stuck together. If they are, rinse in hot water to loosen them up.
  8. 8Add the Shaoxing wine around the perimeter of the wok and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), add the pre-mixed sauce.
  9. 9Continue stir-frying with a scooping motion until the sauce is evenly distributed, scraping the bottom of the wok to prevent sticking.
  10. 10Add the snow peas, mung bean sprouts, and beef (along with any juices collected in the bowl). Continue stir-frying until the noodles are heated through and everything is well mixed.
  11. 11Toss in the green parts of the scallions and taste the lo mein. Adjust seasoning as desired. Plate and serve with homemade chili oil or hot sauce on the side.