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Beef Lo Mein

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This easy Beef Lo Mein is a delicious homemade takeout-style meal featuring tender beef, chewy lo mein noodles, crisp vegetables, and a rich savory sauce. It’s quick to prepare, packed with flavor, and perfect for an easy weeknight dinner.

Ingredients

  • 400 g (14 oz) fresh lo mein noodles or cooked egg noodles
  • 250 g (9 oz) beef sirloin, tenderloin, rump, or another tender beef cut
  • 3–4 mushrooms, sliced
  • 2–3 spring onions, cut into 2-inch pieces
  • 1 bell pepper, julienned
  • 2–3 cabbage leaves, thinly sliced
  • 5–6 snow peas
  • 1 small carrot, julienned
  • 2 tablespoons vegetable oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons dark soy sauce
  • 4 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon Shaoxing wine, or water or rice vinegar
  • 1/4 teaspoon white pepper
  • 1 tablespoon sauce mixture, for beef marinade
  • 1 teaspoon cornstarch
  • 1/4 teaspoon baking soda

Instructions

  1. Prepare the sauce by mixing the light soy sauce, sesame oil, dark soy sauce, oyster sauce, sugar, Shaoxing wine, and white pepper in a small bowl.
  2. Slice the beef thinly against the grain. Combine the beef with 1 tablespoon of the prepared sauce, cornstarch, and baking soda. Mix well and marinate for about 10–15 minutes.
  3. Prepare the lo mein noodles according to the package directions. Drain well and set aside.
  4. Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil and stir-fry the marinated beef for 2–3 minutes until browned and nearly cooked through. Remove the beef and set aside.
  5. Add the remaining tablespoon of oil to the wok. Add the mushrooms, bell pepper, cabbage, snow peas, and carrot. Stir-fry for 2–3 minutes until the vegetables are slightly tender but still crisp.
  6. Add the spring onions and stir-fry for another 30 seconds.
  7. Add the cooked lo mein noodles and return the beef to the wok. Toss everything together over high heat.
  8. Pour the remaining sauce over the noodles and stir-fry for 2–3 minutes until everything is evenly coated and heated through.
  9. Serve immediately while hot.

Notes

  • Fresh lo mein noodles give the best chewy texture, but cooked egg noodles are a convenient substitute.
  • Slice the beef thinly against the grain to keep it tender and easy to eat.
  • Shaoxing wine adds depth of flavor, but water or rice vinegar can be used if needed.
  • Cook the beef quickly over high heat to prevent it from becoming tough.
  • Feel free to add extra vegetables such as bean sprouts, broccoli, or bok choy.
  • For the best stir-fry texture, avoid overcrowding the wok and keep the heat high.

Find it online: https://ayoubrecipe.com/beef-lo-mein/