Beef Lo Mein Dish (Printable Version)
Whip up an irresistible beef lo mein, packed with tender slices and fresh veggies. This quick version beats takeout every time, full of flavor and freshness.
# What You'll Need:
01 -
1 pound fresh noodles for lo mein.
02 -
12 ounces flank steak, sliced thin.
03 -
1/4 teaspoon sugar.
04 -
2 teaspoons of dark soy sauce.
05 -
1 teaspoon each of oil, cornstarch, and soy sauce for marinating.
06 -
1 shredded napa cabbage (around 2 cups).
07 -
1 tablespoon Shaoxing wine.
08 -
1 minced garlic clove.
09 -
1 carrot, julienned.
10 -
1/2 a red bell pepper, julienned.
11 -
1/2 cup bamboo shoots.
12 -
2/3 cup of snow peas.
13 -
2 sliced scallions.
14 -
2 tablespoons of cooking oil.
15 -
1/2 a cup of sliced mushrooms.
16 -
2 cups of bean sprouts.
17 -
1 tablespoon oyster sauce.
18 -
1 tablespoon light soy sauce.
19 -
1/4 teaspoon white pepper.
20 -
1/2 teaspoon sesame oil.
21 -
1/4 teaspoon baking soda.
22 -
1/2 teaspoon salt.
# Steps to Follow:
01 -
Slice steak thinly against the natural grain. Blend it with the baking soda, oil, soy sauce, and some cornstarch. Leave it to rest for half an hour.
02 -
In a small bowl, stir together sesame oil, white pepper, salt, sugar, light soy sauce, oyster sauce, and dark soy sauce.
03 -
If noodles aren't precooked, boil them until tender, then drain completely. For precooked ones, run them under warm water and shake off the excess.
04 -
Get your wok hot—almost smoking. Add some oil and brown the steak strips for about half a minute on each side. Take it out and put aside.
05 -
Toss in garlic, red bell peppers, carrots, and mushrooms and stir for around 30 seconds. Add cuts of bamboo shoots and part of the scallions for another 20 seconds. Mix in cabbage and keep cooking for a little longer.
06 -
Throw in noodles along with the cooking wine. Stir and coat well before adding the sauce and cooked steak. Add the bean sprouts, snow peas, and the rest of the scallions. Mix until it's heated through and you're good to go.
# Additional Notes:
01 -
Stick to high heat during the cooking to get that smoky wok flavor.
02 -
Don't stop stirring to keep food from sticking to the pan.
03 -
Feel free to swap out veggies if you need to.