Description
This Beef Lo Mein recipe delivers tender, flavorful flank steak combined with fresh vegetables and perfectly cooked lo mein noodles, all tossed in a savory, well-balanced sauce. With a velveting step to ensure the beef is juicy and tender and a quick high-heat stir-fry technique in a wok, this homemade version rivals any Chinese takeout but with more wholesome ingredients and vibrant freshness.
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 into thin strips against the grain. In a small bowl, combine the beef with baking soda, cornstarch, soy sauce, and vegetable oil. This velveting step tenderizes the meat and gives it a glossy appearance. Allow it to marinate for 30 minutes.
- Prepare the Sauce: In a small bowl, whisk together the light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper to create the lo mein sauce. Set aside.
- Cook or Prepare Noodles: If using precooked lo mein noodles, rinse them under hot tap water to loosen and drain well. If uncooked, boil according to package instructions until al dente, then drain thoroughly and set aside. Prepare the garlic and all vegetables, arranging them in the order they will be added during cooking.
- Sear the Beef: Heat a wok over high heat until it just starts to smoke. Add 1 tablespoon of vegetable oil, spreading it to coat the wok surface. Lay the beef strips in a single layer and sear each side quickly for about 30 seconds to develop a light crust. Remove the beef and set aside.
- Stir-Fry Vegetables Part 1: Add the remaining tablespoon of vegetable oil to the wok, then add the minced garlic, julienned carrots, red bell peppers, and sliced mushrooms. Stir-fry rapidly for 30 seconds to start softening.
- Stir-Fry Vegetables Part 2: Add bamboo shoots and the white parts of the scallions, stir-frying for another 20 seconds. Then add shredded Napa cabbage and continue stir-frying at the highest heat for 30 seconds to combine and slightly wilt the greens.
- Add Noodles and Wine: Add the prepared noodles to the wok, separating them if necessary. Pour Shaoxing wine around the edge of the wok, then toss the noodles and vegetables together with a scooping motion to mix and heat evenly, taking about 30 seconds to 1 minute.
- Incorporate Sauce: Pour the prepared lo mein sauce over the noodles and vegetables, continuing to stir-fry and toss to evenly coat and prevent sticking. Scrape the bottom of the wok regularly during this step.
- Add Final Ingredients: Add the snow peas, mung bean sprouts, and the seared beef along with any resting juices left in the marinade bowl. Stir-fry until everything is thoroughly combined and heated through.
- Finish and Serve: Toss in the green parts of the scallions and taste the dish. Adjust seasoning with additional salt, soy sauce, oyster sauce, sesame oil, or white pepper as desired. Serve immediately, optionally alongside homemade chili oil or hot sauce for extra heat.
Notes
- This homemade Beef Lo Mein has the authentic taste of Chinese takeout but includes more fresh vegetables for added nutrition and texture.
- The velveting technique with baking soda ensures tender beef even after quick high-heat cooking.
- High heat and a well-seasoned wok prevent noodles from sticking and ensure perfectly stir-fried vegetables.
- If noodles stick together, rinsing with hot water will separate them before cooking.
- Adjust the sauce ingredients to match your preferred saltiness or sweetness.
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
