Chinese Beef Lo Mein
Hello, dear reader! I'm thrilled to have you join me today as we embark on a flavorful journey. Our star of the day is a dish that has captured my heart and taste buds - the delectable Beef Lo Mein.
Equipment
- 1 large wok
- 2 bowls
Ingredients
- 1/4 pound flank steak sliced into thin strips
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce plus 1 tablespoon divided
- 1 teaspoon vegetable oil for marinade
- 2 tablespoons vegetable oil for stir-frying
- 1 clove garlic minced
- 8 ounces fresh egg noodles
- 2 cups shredded Napa cabbage
- 1 medium carrot cut into thin strips
- 1/2 small red bell pepper cut into thin strips
- 1/2 cup fresh sliced mushrooms
- 1/2 cup sliced winter bamboo shoots
- 2 cups of mung bean sprouts
- 2/3 cup snow peas
- 1 scallion cut into thin strips
- 1 tablespoon Chinese rice wine
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- Pinch of salt
- Pinch of sugar
Instructions
- In a bowl, mix together beef, cornstarch, 1 teaspoon soy sauce, and oil. Set aside.
- Heat a large wok over high heat until smoking slightly. Add 2 tablespoons oil and swirl to coat wok. Add beef and stir-fry until beef is slightly seared. Transfer beef to a bowl and set aside.
- Add garlic, cabbage, carrot, red bell pepper, mushrooms, and bamboo shoots. Stir-fry on high heat for a minute then add rice wine, pouring in a circle near the perimeter of the wok.
- Add beef back to the pan. Add noodles. Mix everything well from the bottom up for about 30 seconds. Cover and cook for one minute. Remove cover and add the remaining regular soy sauce, dark soy sauce, sesame oil, salt, sugar, scallion, bean sprouts, and snow peas. Toss to make sure everything is coated in sauce for another for another or until any remaining liquid has evaporated.
- Serve immediately.
Video
Notes
Start by marinating beef slices in a combination of soy sauce, ginger, garlic, and a touch of cornstarch. This step infuses the beef with rich flavors while tenderizing it for a melt-in-your-mouth experience. Allow the beef to marinate for at least 30 minutes to ensure optimal taste and tenderness.