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Beef Lo Mein

Beef Lo Mein is a flavorful dish combining tender beef, fresh vegetables, and soft noodles, perfect for a quick weeknight dinner or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 1 lb lo mein
  • 8 cups water (for boiling noodles)
For the Marinade
  • 0.50 lb beef (New York strip steak) Slice thinly against the grain.
  • 1 tbsp light soy sauce For marinade.
  • 1 tbsp oyster sauce For marinade.
  • 0.25 tsp white pepper For marinade.
  • 2 tbsp cornstarch For marinade.
  • 0.50 tsp sugar For marinade.
  • 2 tbsp water For marinade.
  • 1 tbsp oil For marinade.
For the Stir-fry Sauce
  • 1.5 tbsp light soy sauce For stir-fry sauce.
  • 2 tbsp oyster sauce For stir-fry sauce.
  • 1 tbsp dark soy sauce For stir-fry sauce.
  • 0.25 tsp white pepper For stir-fry sauce.
  • 0.50 tsp cornstarch For stir-fry sauce.
  • 2 tbsp water For stir-fry sauce.
  • 1 tbsp sugar For stir-fry sauce.
For the Stir-fry
  • 3 tbsp oil For stir-frying.
  • 2 clove garlic Minced.
  • 6 oz napa cabbage Separated and chopped.
  • 2 oz mini sweet pepper Sliced.
  • 2 oz snow pea
  • 4 stalk green onion Sliced.
  • 2 oz carrot Sliced.
For Finishing
  • 0.50 tbsp light soy sauce For finishing touch.
  • 1 tsp sesame oil For finishing touch.

Method
 

Preparation
  1. Prepare the vegetables: separate napa cabbage leaves and chop the stems, prepare snow peas, slice mini sweet peppers, and cut green onions.
  2. Prepare the beef: slice it thinly against the grain and marinate with light soy sauce, oyster sauce, white pepper, cornstarch, sugar, and water.
  3. Make the stir-fry sauce by mixing the remaining sauce ingredients together in a bowl.
Cooking
  1. Bring water to a boil in a large pot and parboil the lo mein noodles for about 2 minutes until soft. Drain and set aside.
  2. Heat a wok and add oil. Cook the marinated beef until about 80% cooked, then remove from the wok.
  3. Add more oil to the wok. Stir-fry the minced garlic, followed by the napa cabbage stems, then the leaves, carrots, and remaining vegetables.
  4. Add the lo mein noodles to the wok and combine everything well.
  5. Add the stir-fry sauce and the cooked beef, mixing well to combine.
  6. Stir in the sesame oil, taste, and adjust seasoning if needed.
Serving
  1. Serve on a large dish and enjoy!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a little water to prevent noodles from drying out.