Description
Savor the authentic flavors of beef lo mein, a classic Chinese noodle dish that dances with tender beef and crisp vegetables. Saucy, satisfying strands of noodles invite you to explore a world of umami-rich comfort in every delightful bite.
Ingredients
Scale
Proteins:
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced
Carbohydrates:
- 8 oz (225 g) lo mein noodles or spaghetti, cooked and drained
Vegetables and Aromatics:
- 1 cup (100 g) sliced carrots
- 1 cup (100 g) broccoli florets
- ½ cup (50 g) sliced bell peppers (any color)
- ½ cup (50 g) sliced green onions
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Sauce Ingredients:
- ¼ cup (60 ml) soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup (60 ml) water
- 1 teaspoon sugar
Cooking Ingredients:
- 2 tablespoons vegetable oil, divided
Instructions
- Prepare the noodles by immersing them in boiling water for 3-4 minutes until perfectly al dente. Drain thoroughly and delicately toss with a hint of sesame oil to prevent clumping.
- Slice beef into thin, diagonal strips against the grain, ensuring uniform pieces for consistent cooking and tender texture.
- Marinate beef strips in a mixture of soy sauce and rice vinegar for 15 minutes to enhance flavor and tenderness.
- Heat vegetable oil in a spacious wok or large skillet over high heat until shimmering and almost smoking.
- Quickly sauté minced garlic for 30 seconds, releasing its aromatic essence without burning.
- Introduce bell peppers, onions, mushrooms, and carrots to the wok, stir-frying rapidly for 2-3 minutes until vegetables maintain a crisp, vibrant texture.
- Add marinated beef to the vegetable medley, cooking swiftly until meat turns golden brown and caramelizes slightly.
- Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, rice vinegar, and cornstarch to create a glossy, complex sauce.
- Pour sauce over beef and vegetables, stirring continuously to ensure even coating and prevent burning.
- Incorporate cooked noodles into the wok, gently tossing to blend all ingredients and distribute sauce evenly.
- Simmer for an additional 2 minutes, allowing flavors to meld and noodles to absorb the savory sauce.
- Garnish with freshly chopped green onions, providing a bright, sharp contrast to the rich dish.
- Serve immediately while piping hot, presenting a vibrant and aromatic Beef Lo Mein.
Notes
- Noodle Texture Tip: Choose fresh lo mein noodles for the most authentic and springy texture, but egg noodles or even spaghetti work as excellent substitutes when traditional noodles aren’t available.
- Meat Slicing Technique: Freeze beef for 15-20 minutes before slicing to achieve razor-thin, uniform cuts that cook quickly and remain tender during stir-frying.
- Vegetable Flexibility: Swap or add vegetables like broccoli, snow peas, or bok choy to customize the dish and boost nutritional value while maintaining the classic stir-fry profile.
- Dietary Adaptation: Create a gluten-free version by using tamari instead of soy sauce and ensuring all sauce ingredients are certified gluten-free, perfect for those with wheat sensitivities.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 525
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg