Description
A flavorful and quick Beef Lo Mein recipe featuring tender marinated flank steak, fresh vegetables, and a savory sauce, all stir-fried with perfectly cooked lo mein noodles. This dish balances sweet, salty, and umami flavors for a delicious and satisfying meal.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 tsp baking soda
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp neutral oil
Vegetables + Aromatics
- 1 medium carrot
- 3 cups sliced cabbage
- 1/2 cup sliced white onion
- 5 scallions, greens and whites separated
- 5 cloves garlic, chopped
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tbsp white sugar
- 1/2 tbsp cornstarch
- 1 tbsp water
- 1/4 tsp msg
Noodles + Oil
- 16 oz lo mein noodles
- 1/2 tsp sesame oil
- 3 tbsp neutral oil
Instructions
- Marinate the Beef: Slice the flank steak at a 45-degree angle against the grain into 1/4 inch thick strips. Combine with kosher salt, white pepper, baking soda, shaoxing wine, light soy sauce, cornstarch, and neutral oil. Let the beef marinate for 20 minutes to tenderize and absorb flavors.
- Prepare Vegetables and Sauce: Cut the carrot, cabbage, and onion into 1/2 inch pieces. Separate scallion greens and whites. Chop garlic finely. In a bowl, mix light soy sauce, oyster sauce, dark soy sauce, sesame oil, white pepper, sugar, cornstarch, water, and msg to create the sauce. Set everything near your cooking station for easy access.
- Cook the Noodles: Boil lo mein noodles according to package instructions but reduce cooking time by 1 minute for slightly underdone noodles. Drain and rinse immediately with cold water to stop cooking. Shake dry and toss with 1/2 teaspoon sesame oil to prevent sticking.
- Cook the Beef: Heat 3 tablespoons of neutral oil in a wok or large pan over high heat. Stir-fry the beef in batches for about 2 to 3 minutes until golden brown and cooked through. Remove beef from the pan and set aside.
- Stir-Fry Vegetables: In the remaining oil, stir-fry chopped garlic for a few seconds until fragrant. Quickly add sliced onions, scallion whites, carrot, and cabbage. Stir-fry for about 2 minutes until vegetables begin to soften but remain crisp.
- Combine and Finish: Return the cooked beef to the pan with the vegetables. Add cooked noodles and pour in the sauce mixture. Toss everything together and cook until the sauce thickens and coats all ingredients. Add scallion greens and finish with 1/2 teaspoon sesame oil. Mix well and serve immediately.
Notes
- Cut vegetables into similar-sized pieces to ensure even cooking.
- Have all ingredients prepped and within reach before starting since the cooking process is fast.
- Undercook the noodles slightly when boiling; they will finish cooking in the pan for perfect texture.
- After boiling, rinse noodles with cold water and toss with sesame oil to prevent them from sticking.
- Feel free to customize by adding other vegetables like mushrooms, celery, or bean sprouts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a damp paper towel to retain moisture without overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 70 mg
