Beef Lo Mein Recipe

Slice and Marinate

Trim any excess fat from the flank steak and slice thinly against the grain into 1/8–1/4-inch strips. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp sesame oil. Add the beef, toss to coat, and let marinate for at least 15 minutes (up to 30 minutes).

Bring a large pot of salted water to a rolling boil. Cook 12 oz egg or lo mein noodles according to package instructions until just tender (al dente). Fresh noodles usually take 1–3 minutes; dried may take 6–8 minutes. Drain and immediately toss with 1 tbs neutral oil to prevent sticking. Set aside.

In a bowl combine 3 tbs soy sauce, 2 tbs oyster sauce, 0.5 tbs dark soy sauce (if using), 1 tbs hoisin (optional), 1/2 cup broth, 1 tsp brown sugar, 1 tsp rice vinegar and 1 tsp sesame oil. In a small cup dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry. Set both aside.

Cook Beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if needed) and spread so it contacts the pan. Let sear without moving for 30–45 seconds, then stir-fry until just browned but not fully cooked through, about 1–1.5 minutes. Remove beef to a plate and set aside.

Stir-Fry Vegetables

Add the remaining 1 tbs oil to the hot wok. Add minced garlic (3 cloves) and minced ginger (1 tsp) and stir 10–15 seconds until fragrant (do not burn). Add sliced yellow onion, julienned carrot, green bell pepper and snow peas. Stir-fry on high heat for 2–3 minutes until vegetables are crisp-tender.

Combine Noodles, Sauce & Beef

Return the cooked beef to the wok with the vegetables. Pour the prepared sauce over the mixture and bring to a simmer, stirring. Add the drained noodles and toss to combine, using tongs or two spatulas to evenly coat the noodles. Give the cornstarch slurry a quick stir and drizzle into the wok while tossing; this will slightly thicken the sauce and help it cling to the noodles. Continue tossing 1–2 minutes until noodles are heated through and sauce has glossy consistency.

Finish & Season

Toss in the green onions and season with 1/4 tsp salt, 1/4 tsp black pepper and red pepper flakes if using. Taste and adjust: add a splash of soy sauce for saltiness or a pinch of sugar if you want more sweetness. Remove from heat.

Serve immediately, garnished with additional sliced green onions or toasted sesame seeds if desired.