🎼 Perfect partnerChinese Chicken Hot Pot Recipe
🥡 ⏱️ 25 min
Oven + stovetop — no fighting over heatShares 10 ingredients (mushroom, garlic, noodle)
👨🍳 Instructions
✨ Meez Magic · 11 steps → 20 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Slice the beef into thin strips against the grain
2
Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil to velvet the meat
3
Set aside to marinate for 30 minutes
4
Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl
5
If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly
6
Prepare the garlic and all the vegetables and arrange them in the order you will add them to the wok
7
Place your wok over high heat until it's smoking lightly
8
Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface
9
Sear each side of the beef for about 30 seconds, then remove from the wok and set aside
10
Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds
11
Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds
12
Add the napa cabbage and stir-fry everything together on highest heat for another 30 seconds
13
Add the prepared noodles to the wok
14
Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion for 30 seconds to 1 minute until warmed
15
Add your pre-mixed sauce to the wok
16
Continue stir-frying with a scooping motion until the sauce is evenly distributed, scraping the bottom of the wok to prevent sticking
17
Add the snow peas, mung bean sprouts, and beef (along with any juices) and continue stir-frying until the noodles are heated through and everything is thoroughly mixed
18
Toss in the green parts of the scallions and taste the lo mein
19
Adjust the seasoning to your liking with salt, soy sauce, oyster sauce, sesame oil, or white pepper
20
Plate and serve with homemade chili oil or hot sauce on the side
🎉
You're all done!
Enjoy your beef lo mein — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Beef & MarinadeMise en place makes cooking easier
- Slice the BeefSlice against the grain for tenderness
- Velvet the BeefBaking soda tenderizes the meat
- Watch out · Marinate BeefDon't rush the marinating time
- Gather Sauce IngredientsMix sauce ahead for quick cooking
- Mix Lo Mein SauceStir until sugar fully dissolves
- Watch out · Cook the NoodlesDrain noodles thoroughly to avoid clumping
- Gather VegetablesPrep order saves time at high heat
Swaps, storing and making ahead
Good to know
Swaps
- No Shaoxing wine? Dry sherry works as a stand-in in the same quantity.
- No fresh lo mein noodles? Cooked spaghetti, drained well, can stand in.
- No bamboo shoots? Sliced water chestnuts work well in their place.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a hot skillet or wok with a splash of water until steaming hot.
Making it ahead
The beef can be sliced and marinated, and the sauce mixed, up to a day ahead and kept covered in the fridge until ready to stir-fry.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
