Description
This classic Beef Lo Mein recipe features tender marinated flank steak stir-fried with fresh vegetables and lo mein noodles in a savory, flavorful sauce made from a blend of soy sauces, oyster sauce, and aromatic seasonings. Perfect for a quick, satisfying, and authentic Chinese-inspired meal that serves six.
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
Noodles and Vegetables
- 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 step tenderizes the beef and imparts flavor. Set the beef aside to marinate for 30 minutes.
- Prepare the Sauce: In a separate small bowl, mix together light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper to create the lo mein sauce.
- Prep Noodles and Vegetables: If using cooked lo mein noodles, rinse them under hot water to loosen and drain well. If uncooked, cook noodles according to package instructions until al dente, then drain. Mince the garlic and julienne the carrot, red bell pepper, and scallions. Slice mushrooms and bamboo shoots, shred Napa cabbage, and have snow peas and mung bean sprouts ready.
- Sear the Beef: Heat a wok over high heat until lightly smoking. Add 1 tablespoon of vegetable oil to coat the wok and place the marinated beef in a single layer. Sear each side for approximately 30 seconds to create a flavorful crust. Remove beef and set aside.
- Stir-Fry Initial Vegetables: Add the remaining tablespoon of vegetable oil to the wok. Stir-fry garlic, julienned carrots, red bell peppers, and sliced mushrooms for about 30 seconds until aromatic and slightly tender.
- Add More Vegetables: Toss in bamboo shoots and the white parts of the scallions; stir-fry for 20 seconds. Then add shredded Napa cabbage and continue stir-frying over high heat for an additional 30 seconds to keep vegetables crisp-tender.
- Add Noodles: Add warm or room temperature noodles to the wok, making sure they are separate and not stuck together. If needed, rinse briefly in hot water to loosen. Mix gently.
- Deglaze and Toss: Pour Shaoxing wine around the edges of the wok to deglaze. Toss noodles and vegetables with a scooping motion, warming everything through for about 30 seconds to 1 minute.
- Add Sauce: Pour in the prepared lo mein sauce. Continue stir-frying and tossing to evenly distribute the sauce, scraping the wok bottom to prevent sticking. Maintain high heat.
- Finish Stir-Frying: Add snow peas, mung bean sprouts, and the seared beef along with any collected juices back into the wok. Stir-fry until everything is heated through and combined thoroughly.
- Final Touches and Serve: Toss in the green parts of the scallions. Taste and adjust seasoning with additional salt, soy sauce, oyster sauce, sesame oil, or white pepper if desired. Serve immediately with chili oil or hot sauce on the side.
Notes
- Velveting the beef with baking soda and cornstarch ensures a tender and succulent texture.
- Use a well-seasoned wok and high heat to prevent sticking and achieve authentic stir-fry flavor.
- Feel free to substitute flank steak with sirloin or skirt steak if preferred.
- Adjust the seasoning to your taste by adding more soy sauce or chili oil for heat.
- Fresh lo mein noodles provide the best texture but cooked dried noodles can be used as a substitute.
- Keep all vegetables uniformly cut to ensure even cooking during the quick stir-fry.
