Description
This Beef Lo Mein recipe combines tender slices of beef with fresh vegetables and flavorful noodles tossed in a savory sauce. The dish features a quick and easy stir-fry technique that brings out the best textures and tastes, making it an ideal weeknight dinner. Using a classic sauce mixture with soy, oyster sauce, and sesame oil, this recipe highlights authentic Chinese flavors with a satisfying balance of meat, veggies, and noodles.
Ingredients
Scale
Noodles
- 400 gram (14 oz) Fresh Lo Mein noodles (or cooked egg noodles)
Beef
- 250 gram (9 oz) Beef sirloin, tenderloin, rump, or any tender meat cut
Vegetables
- 3–4 Mushrooms, sliced
- 2–3 Spring onions, cut into 2” pieces
- 1 Bell pepper, julienned
- 2–3 Cabbage leaves, thinly sliced
- 5–6 Snow peas
- 1 Small carrot, julienned
Oils
- 2 tbsp Vegetable oil
- 1 tbsp Sesame oil (for sauce and noodles)
Sauce Mix
- 2 tbsp Light soy sauce
- 1 tbsp Sesame oil
- 2 tsp Dark soy sauce
- 4 tbsp Oyster sauce
- 1 tbsp Sugar
- 1 tbsp Shaoxing wine (or water or rice vinegar as substitute)
- ¼ tsp White pepper
Beef Marinade
- 1 tbsp Sauce mix (from above)
- 1 tsp Corn starch
- ¼ tsp Baking soda
Instructions
- Prepare Noodles: Blanch the noodles with hot water for 1-2 minutes. Then drizzle a bit of sesame oil over the noodles, mix well, and set aside to prevent sticking.
- Make Sauce Mix: Combine all the sauce ingredients—including light and dark soy sauces, sesame oil, oyster sauce, sugar, Shaoxing wine (or substitute), and white pepper—in a small bowl. Set aside for later use.
- Prepare Vegetables and Beef: Wash and cut all vegetables into appropriate slices. Slice the beef thinly against the grain to ensure tenderness.
- Marinate Beef: In a bowl, mix the sliced beef with 1 tablespoon of the sauce mixture, 1 teaspoon corn starch, and ¼ teaspoon baking soda. Let this marinate for 10-15 minutes to tenderize and flavor the beef.
- Cook Beef: Heat a wok or large pan over medium-high heat and add 2 tablespoons of vegetable oil. Add the marinated beef slices, flatten them in the pan, and sear for 1-2 minutes on one side. Keep stir-frying for another 1-2 minutes until beef is mostly cooked through.
- Stir-fry Vegetables: Add the prepared vegetables to the wok starting with the hardest ones. Stir-fry for 1-2 minutes to soften slightly while keeping crisp.
- Add Noodles and Sauce: Make space in the middle of the wok and add the noodles. Pour the sauce mixture over the noodles and toss everything together carefully.
- Combine and Finish Cooking: Toss all ingredients and noodles well for 2-3 minutes until the noodles are cooked through and all flavors meld together.
- Serve: Remove from heat and transfer to a serving plate. Optionally, top with extra chopped spring onions and chili oil to taste. Serve immediately and enjoy!
Notes
- Lo Mein Noodles: Fresh lo mein noodles are commonly available in Chinese or Oriental grocery stores. They are also labeled as Hokkien noodles sometimes. You may use fresh, frozen, or dry egg noodles as an alternative, but cook them according to package instructions before stir-frying.
- Shaoxing Wine: This traditional Chinese rice wine adds aroma and depth. If avoiding alcohol, substitute with water or rice vinegar for a non-alcoholic version without compromising the dish’s flavor drastically.
- Beef Cuts: Use tender cuts like sirloin, tenderloin, or rump for best texture in this quick stir fry.
- Vegetable Prep: Slice vegetables evenly for consistent cooking times and maintain a slight crunch for a pleasant texture contrast.
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 65 mg
