Last year one of BF’s co-workers had made Beef Lo Mein for a company potluck party. He loved it so much that he asked her to share the recipe — and then he asked me to make it. Now, I’m always up for a cooking challenge, but with this one, I admit that I was a little intimidated. My intimidation wasn’t because the recipe looked complicated, it was because I had never cooked Chinese food before.
After making this Lo Mein for the first time, I’ve made it on many more occasions. Not only is this recipe a family pleaser, it’s also super easy! So easy, in fact, that for those of you who aren’t all that confident in the kitchen, I am willing to bet that this recipe would build your confidence quickly. If you like Beef Lo Mein, I suggest you try this. It is delicious and like I’ve said — very simple.
Beef Lo Mein
1 lb Fresh Chinese egg noodles – (medium width)*
1/2 lb Beef flank steak*
2 TBS Oyster sauce
2 TBS Dark soy sauce
1 TBS Light soy sauce
1/2 cup Chicken broth
2 tsp Sesame oil
2 tsp Sugar
1/2 tsp White pepper
4 TBS Peanut oil
2 slice Fresh peeled ginger — bruised
2 Garlic cloves — bruised
1 tsp Salt
1/2 lb Fresh bean sprouts – tails removed, patted dry*
1 cup Chinese garlic chives-Green onions-Cut into 2-in lengths
1/2 TBS Soy sauce
2 TBS Rice wine or dry sherry
1/2 tsp Sugar
1/2 TBS Cornstarch
1 tsp Sesame oil
Cut meat against the grain in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand for at least 15 minutes.
ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer. Drain. Rinse with cold water. Drain thoroughly.
In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper.
Preheat a wok.*
Add 2 tablespoons of peanut oil, 1 slice of ginger and garlic, and half of the salt; sauté until fragrant. Increase to high heat, add beef; stir-fry until browned, about 2 minutes. Remove and set aside.
Heat remaining peanut oil in the wok over medium heat. Add the remaining ginger, garlic and salt. Pour in sauce mixture, stir and bring to a boil.
Add noodles and toss to coat with the sauce. Add the bean sprouts, chives and return the beef; stir-fry.
Pick out and discard ginger and garlic.
- A large sautee’ pan can be used in place of a wok, just add half of the noodles and toss before adding the rest. Using tongs when using a sautee’ pan will make this very easy.
- Bagged egg noodles work well if you can’t find fresh. Just be sure to cook them per package directions, then rinse with cool water and drain thoroughly.
- Spaghetti or small linguine also work well in a pinch, but will not absorb as much of the sauce so your lo mein will be a little saucier. Follow package directions for cooking, rinse with cool water and drain thoroughly.
- Canned bean sprouts may be used in place of fresh. The tails are already removed! Drain and pat dry with paper towels.
- Sliced mushrooms and baby corn would make delightful additions. I haven’t tried this yet, but I will next time by adding 1 cup of each. Make sure they are dry before adding them to the pan.
- Check your grocery store for pre-cut stir fry strips. Our market has these right in the fresh meat section and it makes life much easier! These packs usually come in higher weights than 1/2 pound but the rest can be freezed for another lo mein night, cooked up with eggs, or to make steak tacos/fajitas.