# Beef Lo Mein

Beef Lo Mein takes 45 min (35 min prep, 10 min cooking) and serves 6.

Recipe by thewoksoflife.com · original: https://thewoksoflife.com/beef-lo-mein/  
Cuisine: Chinese · Dish: Noodles, Stir-fries  
On Meez: https://meezenplace.app/recipes/beef-lo-mein-recipe (with step-by-step Cook Mode)

This home-cooked Beef Lo Mein recipe tastes just like what you’d get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It’s also easy to make. If you love lo mein, it’s a must-try recipe!

## Ingredients (serves 6)

- 12 ounces flank steak
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
- ¼ teaspoon baking soda
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- 1 pound fresh lo mein noodles
- 1 clove garlic ((minced))
- 1 carrot ((medium carrot, julienned))
- ½ red bell pepper ((julienned))
- ½ cup mushrooms ((sliced))
- ½ cup bamboo shoots ((strips or sliced))
- 2 cups Napa cabbage ((shredded))
- ⅔ cup snow peas
- 2 cups mung bean sprouts
- 2 tablespoons vegetable oil ((divided))
- 2 scallions ((julienned, white and green parts separated))
- ½ teaspoon salt ((or to taste))
- ¼ teaspoon white pepper
- 1 tablespoon Shaoxing wine

## Steps

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

## 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.