Description
This Beef Lo Mein recipe features tender marinated flank steak stir-fried with fresh vegetables and perfectly cooked lo mein noodles, all tossed in a flavorful savory sauce. Ready in just 45 minutes, it captures classic Chinese takeout flavors with a homemade touch.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 tsp baking soda
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp neutral oil
Vegetables + Aromatics
- 1 medium carrot
- 3 cups sliced cabbage
- 1/2 cup sliced white onion
- 5 scallions, greens and whites separated
- 5 cloves garlic, chopped
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tbsp white sugar
- 1/2 tbsp cornstarch
- 1 tbsp water
- 1/4 tsp msg
Noodles + Oil
- 16 oz lo mein noodles
- 1/2 tsp sesame oil
- 3 tbsp neutral oil
Instructions
- Slice and Marinate Beef: Slice the flank steak into 1/4 inch thick strips at an angle against the grain. Combine with kosher salt, white pepper, baking soda, shaoxing wine, light soy sauce, cornstarch, and neutral oil. Marinate for 20 minutes to tenderize and flavor the beef.
- Prepare Vegetables and Aromatics: Cut carrot and cabbage into 1/2 inch pieces. Slice white onion and separate scallion whites and greens. Chop garlic finely. Set all aside near your cooking area for easy access.
- Make Sauce: In a bowl, whisk together light soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper, sugar, cornstarch, water, and msg until smooth. Keep near your wok or pan.
- Cook Noodles: Boil lo mein noodles according to package instructions, but reduce the cooking time by 1 minute to keep them slightly underdone. Drain noodles and rinse immediately with cold water to stop cooking. Shake dry and toss with 1/2 tsp sesame oil to prevent sticking.
- Stir-Fry Beef: Heat 3 tbsp of neutral oil in a wok or large pan over high heat. Fry the beef in batches for 2 to 3 minutes until golden brown and cooked through. Remove beef from pan and set aside.
- Cook Vegetables and Aromatics: In the remaining oil, quickly fry chopped garlic for a few seconds until fragrant. Add onions, scallion whites, carrot, and cabbage. Stir-fry over high heat for 2 minutes until vegetables are crisp-tender.
- Combine Ingredients: Return cooked beef to the pan. Add noodles and the prepared sauce. Toss everything together and cook until the sauce thickens and coats all ingredients evenly.
- Finish and Serve: Add back the scallion greens and drizzle with 1/2 tsp sesame oil. Mix well. Serve immediately and enjoy your flavorful homemade Beef Lo Mein!
Notes
- Cut vegetables to similar sizes for even cooking and better texture.
- Prepare all ingredients and have them within reach before cooking to ensure a smooth stir-fry process.
- Cooking noodles slightly less than package instructions ensures they don’t overcook when stir-frying.
- Rinsing noodles with cold water stops the cooking process and helps prevent sticking.
- Toss noodles with sesame oil after cooking to keep them separated.
- Feel free to add other vegetables like mushrooms, celery, or bean sprouts to customize the dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered with a damp paper towel to maintain moisture and prevent overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
