Beef Lo Mein (Printable Version)
# What You'll Need:
→ Beef
01 -
1 pound flank steak, thinly sliced against the grain
02 -
1 teaspoon cornstarch
03 -
1 tablespoon low sodium soy sauce
04 -
1 teaspoon peanut oil
05 -
¼ teaspoon baking soda
→ Sauce
06 -
1 tablespoon packed brown sugar
07 -
2 tablespoons low sodium soy sauce
08 -
2 teaspoons dark soy sauce
09 -
4 tablespoons oyster sauce
10 -
½ teaspoon ground white pepper
11 -
1 tablespoon Shaoxing wine
12 -
1 tablespoon sesame oil
→ Stir Fry
13 -
1 pound lo mein noodles, ramen noodles, or other Asian-style noodles
14 -
2 tablespoons peanut oil, divided
15 -
1 cup mushrooms, sliced
16 -
2 cups Napa cabbage, shredded (or regular cabbage)
17 -
1 medium carrot, julienned
18 -
1 medium red bell pepper, julienned
19 -
1 cup snow peas
20 -
1 cup bean sprouts
21 -
3 green onions, cut into 2-inch pieces
# Step-by-Step Directions:
01 -
Cook the noodles according to package instructions. Drain and set aside.
02 -
Whisk all sauce ingredients together in a small bowl. Set aside.
03 -
In a medium bowl, mix soy sauce, cornstarch, peanut oil, and baking soda. Toss in the sliced beef and marinate for 10 minutes.
04 -
Heat 1 tablespoon of peanut oil in a large wok over medium-high heat until hot. Add the beef and cook for 3–4 minutes, tossing until browned. Transfer to a plate and set aside.
05 -
Heat the remaining tablespoon of peanut oil in the wok. Add mushrooms, cabbage, carrots, and red bell pepper. Stir-fry for about 2 minutes.
06 -
Add snow peas, bean sprouts, seared beef, and cooked noodles to the wok. Pour the prepared sauce evenly over everything and toss to combine well while cooking for 1 additional minute.
07 -
Top with sliced green onions and serve with Sriracha or a side of egg rolls.
# Helpful Notes:
01 -
No wok is required—use any large skillet or pan for stir-frying.
02 -
Pork, chicken, shrimp, or tofu can replace beef if desired.
03 -
Follow the sequence of cooking steps for best results.