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Beef Lo Mein


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  • 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



Step 1

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.

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