Beef Lo Mein

Beef Lo Mein
Beef Lo Mein

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices

  • 3

    tablespoons soy sauce

  • 2

    tablespoons Chinese rice wine or dry sherry

  • 2

    teaspoons cornstarch

  • 2

    tablespoons oyster sauce

  • 1/2

    teaspoon sugar

  • 1/2

    pound fresh Chinese egg noodles (lo mein noodles)

  • 1

    tablespoon sesame oil

  • 4

    tablespoons oil, divided

  • 2

    carrots, cut julienne

  • 8

    about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds

  • 1

    small (4-ounce) can sliced mushrooms, drained

Directions

Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside. Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove. Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: