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Restaurants›New Star Chinese Restaurant›Beef Or Shrimp Lo Mein Recipe

Beef Or Shrimp Lo Mein Recipe

Name: New Star Chinese Restaurants Beef Or Shrimp Lo Mein Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz lo mein or fresh egg noodles (or spaghetti if unavailable); 6 tbsp low-sodium soy sauce; 2 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp dark soy sauce (optional, for color); 1 tbsp Shaoxing wine or dry sherry; 1 cup chicken or beef stock (or water); 1 tsp cornstarch; 10 oz flank steak or sirloin, thinly sliced against the grain; 12 oz raw shrimp, peeled and deveined (16/20 count) (if using shrimp instead); 1 tbsp soy sauce (for marinating protein); 1 tsp Shaoxing wine or dry sherry (for marinating protein); 1 tsp cornstarch (for marinating protein); 1 tsp vegetable oil (for marinade / cooking); 1 medium carrot, julienned; 0.5 medium red bell pepper, thinly sliced; 2 cups bok choy or napa cabbage, sliced (or broccoli florets); 4 stalks scallions (green onions), sliced into 1-in pieces; 0.5 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 tbsp neutral vegetable oil (for stir-frying); 1 tsp toasted sesame oil (for finishing); 0.25 tsp ground white pepper or black pepper; 0.25 tsp salt

Inspired by New Star Chinese Restaurant

Time35m

Serves4

Make Beef Or Shrimp Lo Mein Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz lo mein or fresh egg noodles (or spaghetti if unavailable)

6 tbsp low-sodium soy sauce

2 tbsp oyster sauce

1 tsp Toasted sesame oil

1 tsp dark soy sauce (optional, for color)

1 tbsp Shaoxing wine or dry sherry

1 cup chicken or beef stock (or water)

1 tsp Cornstarch

Protein (choose beef or shrimp or both)

10 oz flank steak or sirloin, thinly sliced against the grain

12 oz raw shrimp, peeled and deveined (16/20 count) (if using shrimp instead)

1 tbsp soy sauce (for marinating protein)

1 tsp Shaoxing wine or dry sherry (for marinating protein)

1 tsp cornstarch (for marinating protein)

1 tsp vegetable oil (for marinade / cooking)

Vegetables & Aromatics

1 medium carrot, julienned

1/2 medium red bell pepper, thinly sliced

2 cups bok choy or napa cabbage, sliced (or broccoli florets)

4 stalks scallions (green onions), sliced into 1-in pieces

1/2 medium yellow onion, thinly sliced

3 cloves Garlic, minced

1 tsp fresh ginger, minced

Finishing & Oil

3 tbsp neutral vegetable oil (for stir-frying)

1 tsp toasted sesame oil (for finishing)

1/4 tsp ground white pepper or black pepper

1/4 tsp Celtic sea salt

Method

Noodles & Sauce

Cook noodles

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente (usually 3–5 minutes for fresh lo mein, 8–10 for dried). Drain and toss immediately with 1 teaspoon of neutral oil to prevent sticking; set aside.

Mix sauce

In a medium bowl whisk together 6 tbsp low-sodium soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp dark soy sauce (if using), 1 tbsp Shaoxing wine, 1 cup stock, and 1 tsp cornstarch until smooth. Set aside.

Protein (choose beef or shrimp or both)

Marinate protein

If using beef: slice thinly across the grain and combine 10 oz sliced beef with 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Let rest 10–15 minutes. If using shrimp: pat dry and toss 12 oz shrimp with 1 tsp soy sauce, 1 tsp Shaoxing wine and 1 tsp cornstarch; set aside.

Cook protein

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil. For beef: add in a single layer and sear without moving for 20–30 seconds, then stir-fry 1–2 minutes until mostly cooked but still tender; remove to a plate. For shrimp: add 1 tablespoon oil and stir-fry shrimp 1–2 minutes per side until pink and opaque; remove to the same plate. If cooking both, cook beef first, remove, then shrimp, remove.

Vegetables & Aromatics

Stir-fry vegetables

Wipe the wok if needed, return to high heat, add remaining 1 tbsp neutral oil. Add sliced onion, julienned carrot and bell pepper; stir-fry 1–2 minutes until they begin to soften. Add bok choy (or cabbage/broccoli) and continue stir-frying 1–2 minutes until bright and slightly tender. Push vegetables to the side.

Add aromatics

Add minced garlic and ginger to the center of the wok and stir for 20–30 seconds until fragrant, then mix with the vegetables. Add the scallions and give another 15 seconds of toss.

Combine & Finish

Combine noodles, protein and sauce

Return the cooked beef and/or shrimp to the wok and toss to combine. Add the drained noodles. Pour the prepared sauce over the noodles and toss continuously to coat and heat through. If the sauce seems too thick, add up to 2–4 tablespoons of stock or water to loosen. Stir-fry 1–2 minutes until everything is hot and sauce clings to noodles.

Final seasoning and finish

Taste and adjust seasoning: add up to 1/4 tsp salt or more soy sauce if needed, and 1/4 tsp white or black pepper. Drizzle 1 tsp toasted sesame oil over the lo mein and toss. Remove from heat.

Serve

Transfer to a serving platter or divide among plates. Garnish with extra sliced scallions and serve immediately.