Description
This classic Beef Lo Mein recipe features tender slices of beef stir-fried with fresh vegetables and tossed with flavorful noodles in a savory Chinese-style sauce. Quick to prepare and packed with vibrant textures and umami, it’s a perfect weeknight meal that brings restaurant-quality flavors to your home kitchen.
Ingredients
Scale
Lo Mein Noodles
- 400 gram (14 oz) Fresh Lo Mein noodles or cooked egg noodles
Beef and Vegetables
- 250 gram (9 oz) Beef sirloin, tenderloin, rump, or any tender meat cut
- 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
- 2 tbsp Vegetable oil
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)
- ¼ tsp White pepper
Beef Marinade
- 1 tbsp Sauce mix
- 1 tsp Corn starch
- ¼ tsp Baking soda
Instructions
- Blanch Noodles: Blanch the fresh Lo Mein noodles in hot water for 1-2 minutes to soften. Drain and drizzle with a bit of sesame oil, mixing well to prevent sticking. Set aside.
- Prepare Sauce: In a small bowl, mix all the sauce ingredients including light soy sauce, sesame oil, dark soy sauce, oyster sauce, sugar, Shaoxing wine, and white pepper. Set aside.
- Prepare Vegetables and Beef: Wash and cut all vegetables into slices or julienne as appropriate. Slice the beef thinly against the grain for tenderness.
- Marinate Beef: In a bowl, marinate the beef slices with 1 tablespoon of the prepared sauce mix, corn starch, and baking soda. Let it rest for 10-15 minutes for the flavors to develop and meat to tenderize.
- Cook Beef: Heat a wok or large pan over medium-high heat. Add 2 tablespoons vegetable oil. Add the beef slices, flattening them out in the pan to sear. Cook for 1-2 minutes until browned, then stir-fry for another 1-2 minutes until almost cooked through.
- Stir-fry Vegetables: Add the vegetables starting with the hardest ones like carrots and bell peppers first. Stir-fry the vegetables with the beef for 1-2 minutes until they begin to soften but remain crisp.
- Add Noodles and Sauce: Create a space in the center of the wok. Add the blanched noodles and pour the sauce mixture over all the ingredients.
- Toss and Combine: Toss the beef, vegetables, noodles, and sauce together thoroughly, stir-frying for 2-3 minutes until everything is heated through and evenly coated with sauce.
- Serve: Remove from heat and transfer to a serving plate. Optionally, garnish with extra chopped spring onions and chili oil according to taste. Serve immediately and enjoy!
Notes
- Lo Mein Noodles: Fresh lo mein noodles can be found in most Chinese or Oriental grocery stores in the refrigerated section. They are also sometimes labeled as Hokkien noodles. You may also substitute with fresh, frozen, or dry egg noodles prepared as per package instructions before stir-frying.
- Shaoxing Wine: This is a traditional Chinese cooking rice wine that adds aroma and depth to the sauce. If you prefer not to use alcohol, substitute Shaoxing wine with water or rice vinegar for a non-alcoholic option.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
