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Beef Lo Mein

Maggie Wu
2
A classic takeout-style noodle dish that comes together quickly in the wok and delivers a comforting, satisfying bowl of noodles that feels just like your favorite restaurant version, but made at home.
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Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients
 

  • 3 tbsp oil, divided
  • 8 oz fresh lo mein noodles
  • 1 tbsp minced garlic
  • 2 stalks scallion, chopped and separate white and green parts
  • 3 oz napa cabbage, thinly sliced
  • 2 oz portabella mushrooms, thinly sliced

Beef Marinade:

  • 8 oz flank steak
  • 1 tsp light soy sauce
  • 1 tsp Shaoxing wine
  • 1/4 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp oil

Sauce Mixture:

  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • 2 tbsp water
  • 1 -2 tbsp chili oil, optional

Instructions
 

  1. Marinate the beef for 15 minutes. Blanch the noodles in boiling water for 2 minutes, then drain under cold water to stop the cooking process.
  2. Add 2 tbsp oil to a heated wok and add the beef. Cook until 80% cooked. Transfer out and set aside.
  3. Add the remaining tbsp of oil to the wok and add garlic, white part scallion, napa cabbage, and mushrooms. Cook until the vegetables are wilted, about 3 minutes.
  4. Add the noodles and pour in the sauce. Mix until the sauce is fully absorbed.
  5. Add the beef back, and toss everything together.
  6. Turn off the heat and add the green parts of scallions.
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