Lo Mein With Beef Recipe

Prepare noodles

Bring a large pot of water to a rolling boil. Add a pinch of salt. If using fresh lo mein noodles, cook 30–60 seconds until pliable but not mushy; if using dried pasta, cook 2 minutes less than package instructions so they finish in the wok. Drain and rinse briefly under cold water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Mix sauce

In a bowl, combine 5 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tsp dark soy sauce (optional), 1 tsp sesame oil, 1 tbs Shaoxing wine, 1 tsp sugar, and 1 cup warm chicken or beef broth. In a small cup, dissolve 1 tsp cornstarch in 1 tablespoon cold water to make a slurry; add to the sauce and whisk until smooth. Set sauce aside.

Slice and marinate beef

Trim any excess fat from 1 lb flank steak and slice thinly across the grain into ~1/8-inch strips. Place in a bowl and add 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp baking soda (optional for extra tenderness). Mix thoroughly and let marinate 15–20 minutes at room temperature or up to 30 minutes refrigerated. Pat excess marinade off before cooking.

Prep vegetables

While beef marinates, mince 3 cloves garlic and 1 tbs ginger. Slice scallions separating white and green parts (whites thinly sliced, greens cut into 2-inch lengths). Julienne 1 cup carrot, trim 1 cup snow peas, and rinse 1 cup bean sprouts if using. Have everything within reach (mise en place) because stir-frying is quick.

Cook beef

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 2 tbs vegetable oil and swirl to coat. Add the marinated beef in a single layer—work in batches if needed to avoid overcrowding. Let sear 20–30 seconds, then stir-fry 1 minute until browned but still slightly pink inside. Remove beef to a plate and set aside.

Stir-fry aromatics & vegetables

Return the wok to high heat. Add 1 tbs neutral oil. Add the sliced white parts of scallions, minced garlic and ginger; stir-fry 10–15 seconds until fragrant but not burnt. Add carrots and snow peas; stir-fry 45 seconds to 1 minute until vegetables are crisp-tender. If using bean sprouts, add them now and toss briefly (20–30 seconds). Season vegetables with 1/2 tsp kosher salt and 1 tsp white pepper.

Combine noodles, beef and sauce

Return the cooked beef to the wok with the vegetables. Add the drained noodles and pour the prepared sauce evenly over everything. Toss constantly with tongs or two spatulas, stirring and folding to coat noodles and heat the sauce. Cook 1–2 minutes until the sauce thickens and clings to the noodles; if it becomes too thick, add up to 2 tbs warm broth or water to loosen.

Finish and serve

Turn off the heat. Stir in 1/2 tsp toasted sesame oil (optional) and the green parts of the scallions. Taste and adjust seasoning with additional soy sauce, white pepper, or a pinch of sugar if needed. Plate immediately and serve with chili oil or red pepper flakes if desired.