Steak Lo Mein Recipe

Marinate steak

In a bowl combine 2 tbsp soy sauce, 1 tbsp mirin (or sherry), 1 tsp sesame oil, 1 minced garlic clove, 1 tsp grated ginger and 1 tsp black pepper. Add sliced skirt steak and toss to coat. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Remove steak from fridge 20 minutes before cooking if chilled.

Sear steak

Heat a heavy skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil, swirl, then add the marinated steak in a single layer (do not overcrowd). Sear 1–2 minutes per side until browned but still medium-rare to medium. Transfer steak to a plate and let rest 3–5 minutes, then slice into bite-sized strips if not already thin.

Cook noodles

Cook 8 oz lo mein noodles according to package directions until just al dente. If using dried, boil 4–5 minutes; if fresh, 1–2 minutes. Drain and rinse briefly under warm water to loosen, toss with a drizzle (about 1 tsp) of oil to prevent sticking and set aside.

Prepare sauce

In a small bowl combine 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce (optional), 1 tbsp Shaoxing wine, 1 tsp sugar and 1 tbsp warm stock. In a separate small cup stir 1 tsp cornstarch into 1 tsp cold water to make a slurry and add to the sauce. Stir until smooth and set aside.

Stir-fry vegetables

Heat the wok or large skillet over high heat. Add remaining 1 tbsp vegetable oil. When shimmering, add sliced onion and julienned carrot and stir-fry 1–2 minutes until beginning to soften. Add minced garlic and minced ginger; stir 20–30 seconds until fragrant. Add chopped bok choy and cook 1–2 minutes until leaves are wilted and stems are tender-crisp. Push vegetables to the side of the wok.

Combine noodles and sauce

Add cooked noodles to the wok with the vegetables and pour the prepared sauce over top. Toss continuously with tongs or two spatulas to evenly coat the noodles and vegetables; cook 1–2 minutes until sauce thickens slightly and everything is heated through.

Return the sliced steak to the wok and toss gently to combine with noodles and vegetables, heating the steak through (about 30–60 seconds). Drizzle 1 tsp sesame oil over the top, add sliced scallions (reserve a few for garnish), and season with 1/4 tsp white or black pepper. Taste and adjust with a splash of soy or a pinch of sugar if needed.

Transfer the steak lo mein to a serving platter or individual bowls. Sprinkle with toasted sesame seeds if using and the remaining sliced scallions. Serve immediately.