Mongolian Beef Lo Mein Recipe
Chopped ribeye with yellow onion, mushroom, carrot, and green onion in a sweet and savory brown sauce, tossed with lo Mein noodles.
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Ingredients
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Protein
Vegetables
Noodles
Sauce
Garnish
Method
Preparation
Prepare the Ingredients
Thinly slice the ribeye steak against the grain into bite-sized pieces. Chop the yellow onion, slice the mushrooms, julienne the carrot, and chop the green onions, separating the green tops from the white parts.
Cook the Noodles
In a large pot of boiling salted water, cook the lo Mein noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside.
Cooking
Make the Sauce
In a small bowl, combine the soy sauce, brown sugar, minced garlic, ginger, and sesame oil. Mix well until the sugar is dissolved.
Cook the Beef
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the sliced ribeye and stir-fry for 2-3 minutes until browned. Remove from the skillet and set aside.
Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of sesame oil. Add the white parts of the green onions, yellow onion, mushrooms, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender.
Combine Everything
Return the beef to the skillet with the vegetables. Pour the sauce over the mixture and toss to combine. Add the cooked lo Mein noodles and stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
Serving
Garnish and Serve
Sprinkle sesame seeds and the green tops of the green onions over the dish before serving. Serve hot.