Beef Lo Mein
Ingredients
- 8 oz flank steak
cut against the grain into 1/4” thick slices, 225 g
- 8 oz fresh lo mein noodles
225 g
- Marinade
- 1 teaspoon Shaoxing wine
or dry sherry
- 1/2 teaspoon dark soy sauce
- 1 teaspoon cornstarch
- Sauce
- 1 tablespoon light soy sauce
or soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
- Stir Fry
- 3 tablespoons peanut oil
divided
- 2 cloves garlic
minced
- 4 green onions
sliced into 1” pieces, greens and whites separated, 2 cm
- 1/2 large carrot
cut into matchsticks
- 5 pieces napa cabbage leaves
chopped
- 1/2 cup bean sprouts
Directions
- 1
- 2
Combine the steak with the marinade ingredients in a medium-sized bowl. Mix until well coated and marinate for 15 minutes.
- 3
Mix the sauce ingredients in a small bowl until the sugar is dissolved.
- 4
Cook the noodles according to package instructions. Rinse under running cold water to stop cooking. Drain and toss with a drizzle of sesame oil to prevent sticking.
- 5
Add 1 tablespoon of oil to a large skillet and heat over high heat until hot. Spread the marinated steak without overlapping. Cook without disturbing until the bottom turns golden brown, 1 minute or so. Flip to cook the other side until browned but the inside is still a bit pink. Transfer the beef to a big plate and set aside.
- 6
Reduce the heat to medium-high and add 1 tablespoon of oil. Add the garlic. Stir a few times to release the fragrance, about 30 seconds.
- 7
Add the white part of the green onion, onions, carrots, and cabbage. Stir fry until the cabbage begins to wilt, 2 to 3 minutes.
- 8
Add the noodles and drizzle the remaining 1 tablespoon oil on top. Toss the noodles a few times to mix with the oil.
- 9
Pour in the sauce and toss everything together.
- 10
Add back the cooked steak and toss again, until the sauce is fully absorbed.
- 11
Add the bean sprouts and green onion greens. Stir a few times until the bean sprouts are just wilted but remain crispy.
- 12
Transfer everything to serving plates and serve hot.
Beef Lo Mein
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About this Recipe
Craving a vibrant, savory, and satisfying dinner that’s quicker than calling for takeout? This Beef Lo Mein recipe delivers tender slices of beef, thick noodles, and crisp vegetables bathed in an irresistible sauce, all ready for your table in about 30 minutes.
What makes this beef lo mein truly special is the thoughtful combination of ingredients designed for maximum flavor and texture. From the perfectly marinated flank steak to the rich, savory sauce, every element works in harmony. You'll find the beef exceptionally tender, a stark contrast to chewy versions you might have encountered, thanks to a simple yet effective marinade.
When you sit down to a bowl of this beef lo mein, expect a delightful symphony of textures and tastes. The flank steak will be wonderfully tender, melding beautifully with the hearty, fresh lo mein noodles. You'll discover the satisfying crunch of crisp napa cabbage, vibrant matchstick carrots, and fresh bean sprouts, all coated in a rich, savory sauce that strikes the perfect balance between sweet, salty, and umami. It’s a hearty, flavorful dish that feels both comforting and fresh.
Customizing this beef lo mein is easy to suit your pantry or preferences. If you don't have Shaoxing wine, dry sherry makes a suitable substitute for the marinade. For the sauce, light soy sauce can be swapped with regular soy sauce, ensuring you still achieve that signature savory depth. Feel free to adjust the amount of vegetables to your liking or include other quick-cooking options like bell peppers or snow peas if desired.
This beef lo mein is perfect for a busy weeknight dinner when you need a delicious meal on the table fast. It’s a complete meal on its own, offering robust flavors and satisfying portions that make it an instant family favorite.