Beef Lo Mein

beef lo mein

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

Beef Marinade:
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.

*Helpful Notes:

  • 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.

8 thoughts on “Beef Lo Mein

    1. I don’t see why you couldn’t just swap the shrimp for the steak. Just make sure that you don’t marinade the shrimp for more than 15 minutes or the vinegar will start to cook it. Also, I’d watch cooking them closely because 2 minutes or less would be all that you need so they don’t get tough. Let me know if you make it!

    1. No problem! A lot of people liked that post. I think it’s time to break out my Chinese cookbook and see what else is easy and tasty that I can share 🙂

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