Description
This Beef Lo Mein recipe delivers a delicious, restaurant-quality Chinese takeout experience at home, packed with tender marinated flank steak, fresh vegetables, and perfectly cooked lo mein noodles tossed in a savory soy-based sauce. The stir-frying technique ensures vibrant, crisp veggies and a flavorful, velvety beef, all ready in under an hour for a satisfying, wholesome meal.
Ingredients
Scale
Beef Marinade
- 12 ounces flank steak
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking soda
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
Main Ingredients
- 1 pound fresh lo mein noodles
- 1 clove garlic, minced
- 1 medium 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)
Instructions
- Marinate the Beef: Slice the flank steak thinly against the grain. In a small bowl, combine the sliced beef with baking soda, cornstarch, soy sauce, and vegetable oil. This velveting process tenderizes the beef and imparts a glossy finish. Let it marinate for 30 minutes.
- Prepare the Sauce: In a separate small bowl, mix light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper thoroughly to form the lo mein sauce.
- Prepare the Noodles and Vegetables: If using cooked lo mein noodles, rinse them under hot water to loosen and drain. If using uncooked noodles, cook per package directions until al dente and drain well. Have minced garlic and all vegetables prepped and arranged in order of cooking.
- Sear the Beef: Heat a wok over high heat until slightly smoking. Add 1 tablespoon vegetable oil and spread it to coat. Add the marinated beef in a single layer and sear each side for about 30 seconds. Remove beef and set aside.
- Stir-fry Vegetables Part 1: Add remaining tablespoon of vegetable oil to the wok, then add garlic, carrot, bell pepper, and mushrooms. Stir-fry for 30 seconds on high heat.
- Stir-fry Vegetables Part 2: Add bamboo shoots and white parts of scallions; stir-fry for 20 seconds. Then add Napa cabbage and stir-fry together vigorously for another 30 seconds, keeping heat at its highest.
- Add Noodles and Wine: Add the prepared noodles (make sure they are warm or room temperature and loosened). Pour Shaoxing wine around the wok edges. Toss everything with a scooping motion until noodles are warmed, about 30 seconds to 1 minute.
- Add Sauce and Stir-fry: Pour in the pre-mixed lo mein sauce. Stir constantly with a scooping motion and scrape the wok bottom to prevent sticking until the sauce is evenly distributed.
- Combine Remaining Ingredients: Add snow peas, mung bean sprouts, and the seared beef with any juices. Continue stir-frying until everything is heated through and well mixed.
- Finish and Serve: Toss in the green parts of scallions. Taste and adjust seasoning with additional salt, soy sauce, oyster sauce, sesame oil, or white pepper as preferred. Serve hot with optional chili oil or hot sauce on the side.
Notes
- This homemade Beef Lo Mein rivals takeout with fresher vegetables and perfectly tender beef.
- Velveting the beef with baking soda and cornstarch tenderizes it for the ideal texture.
- Use a well-seasoned wok and high heat for best stir-frying results.
- If noodles stick together, rinse them in hot water before cooking.
- Adjust seasoning to taste to suit your palate.
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 5 g
- Sodium: 819 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 54 mg
