Description
A flavorful Beef Lo Mein recipe featuring tender marinated flank steak, fresh vegetables, and perfectly cooked lo mein noodles tossed in a savory sauce. This quick stir-fry combines savory, sweet, and umami flavors for a delicious homemade Chinese classic.
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 cabbage, sliced
- 1/2 cup white onion, sliced
- 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
- Marinate the Beef: Slice the flank steak at an angle against the grain into 1/4″ thick strips. Combine with kosher salt, white pepper, baking soda, shaoxing wine, light soy sauce, cornstarch, and neutral oil. Marinate for 20 minutes.
- Prepare Vegetables and Sauce: Cut the carrot, cabbage, and onion into 1/2″ pieces. Chop garlic and separate scallion whites and greens. In a bowl, mix light soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper, sugar, cornstarch, water, and msg; set aside.
- Cook Noodles: Boil lo mein noodles for 1 minute less than package instructions. Drain, rinse immediately with cold water to stop cooking, shake dry, and toss with 1/2 tsp sesame oil to prevent sticking. Set aside.
- Cook Beef: Heat 3 tbsp neutral oil in a wok or large pan over high heat. Fry the marinated beef in batches for 2-3 minutes until golden brown and cooked through. Remove from pan and set aside.
- Stir-Fry Vegetables: Using the remaining oil in the pan, fry garlic for a few seconds until fragrant. Add onions, scallion whites, carrot, and cabbage and stir-fry over high heat for 2 minutes.
- Combine and Finish: Return the beef to the pan. Add the cooked noodles and sauce. Stir everything together until the sauce thickens and coats all ingredients evenly. Add scallion greens, drizzle with 1/2 tsp sesame oil, toss to combine, and serve immediately.
Notes
- Cut vegetables to similar sizes for even cooking.
- Have all ingredients prepped and near the pan as the cooking process goes quickly.
- Cook noodles slightly less than package instructions so they finish cooking in the pan without becoming mushy.
- After boiling noodles, rinse with cold water and toss with sesame oil to prevent sticking.
- Feel free to add other vegetables like mushrooms, celery, or bean sprouts for variety.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a damp paper towel to create steam and avoid overcooking noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 60 mg
