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Beef Lo Mein Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 146 reviews
  • Author: Villerius
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Description

This Beef Lo Mein recipe delivers a restaurant-quality stir-fried noodle dish right in your kitchen. Featuring tender marinated flank steak and a vibrant mix of fresh vegetables tossed with perfectly cooked lo mein noodles, all coated in a savory blend of soy sauces and oyster sauce. Ideal for a quick yet satisfying Asian-inspired meal that boasts bold flavors and a delightful texture.

Ingredients

Scale

Beef Marinade

  • 12 ounces flank steak
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon baking soda

Sauce

  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons dark soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon white pepper

Noodles & Vegetables

  • 1 pound fresh lo mein noodles
  • 1 clove garlic (minced)
  • 1 medium carrot (julienned)
  • 1/2 red bell pepper (julienned)
  • 1/2 cup mushrooms (sliced)
  • 1/2 cup bamboo shoots (strips or sliced)
  • 2 cups Napa cabbage (shredded)
  • 2/3 cup snow peas
  • 2 cups mung bean sprouts
  • 2 tablespoons vegetable oil (divided)
  • 1 tablespoon Shaoxing wine
  • 2 scallions (julienned, white and green parts separated)

Instructions

  1. Marinate the Beef: Slice the flank steak thinly against the grain. In a small bowl, combine baking soda, cornstarch, soy sauce, and vegetable oil, then add the beef strips. This velveting process tenderizes the beef and gives it a shiny texture. Let it marinate for 30 minutes.
  2. Prepare the Sauce: Mix light soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and white pepper in a small bowl until well combined. Set aside.
  3. Prepare Noodles and Vegetables: If using cooked lo mein noodles, rinse them under hot water to loosen and drain them well. If uncooked, boil according to package instructions until al dente, then drain. Mince garlic and julienne carrots, bell peppers, and scallions. Slice mushrooms and prepare other vegetables, arranging them in cooking order.
  4. Cook the Beef: Heat a wok over high heat until it starts to smoke lightly. Add 1 tablespoon vegetable oil to coat. Lay beef strips in a single layer and sear each side approximately 30 seconds to lock in juices. Remove beef and set aside.
  5. Stir-Fry Vegetables Part 1: Add remaining 1 tablespoon vegetable oil. Add minced garlic, carrots, red bell pepper, and mushrooms to the wok. Stir-fry for 30 seconds until vegetables begin to soften.
  6. Stir-Fry Vegetables Part 2: Add bamboo shoots and the white parts of scallions. Stir-fry for 20 seconds, then add Napa cabbage. Maintain high heat and stir-fry the mixture for another 30 seconds.
  7. Add Noodles: Add the prepared noodles to the wok, making sure they are loose and not clumped. Pour Shaoxing wine around the edges to deglaze and loosen flavors. Toss together with vegetables using a scooping motion for about 30 seconds to 1 minute.
  8. Add Sauce and Combine: Pour the pre-mixed sauce evenly over the noodles and vegetables. Continue stir-frying vigorously with a scooping motion, scraping the wok bottom to avoid sticking. Cook until sauce is evenly distributed and noodles are hot.
  9. Finish with Vegetables and Beef: Add snow peas, mung bean sprouts, and the seared beef with any accumulated juices back into the wok. Stir-fry everything together until heated through and well-mixed.
  10. Garnish and Serve: Toss in the green parts of the scallions. Taste and adjust seasoning if needed by adding extra salt, soy sauce, oyster sauce, sesame oil, or white pepper as preferred. Plate and serve immediately with optional chili oil or hot sauce on the side.

Notes

  • This homemade Beef Lo Mein is packed with fresh vegetables, making it more nutritious and flavorful than typical takeout versions.
  • The velveting marinade step for the beef ensures tender, juicy meat with an appealing glossy finish.
  • Use a well-seasoned wok and maintain high heat to achieve optimal stir-fry texture and prevent sticking.
  • Fresh lo mein noodles yield the best texture, but properly rinsed cooked noodles work well too.
  • Feel free to customize vegetables based on preference or seasonal availability.

Nutrition

  • Serving Size: 1 serving
  • Calories: 323 kcal
  • Sugar: 5 g
  • Sodium: 819 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 1 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 19 g
  • Cholesterol: 54 mg

Find it online: https://emilyscook.com/beef-lo-mein-stir-fry-recipe/