Beef Lo Mein Noodles (Better and Faster Than Takeout)
Rated 3.6 stars by 67 users
Category
American Chinese
Author:
Servings
2 people
Prep Time
10 minutes
Cook Time
5 minutes
This beef lo mein is one of those recipes I make whenever I want a quick, satisfying dinner. Tender beef, fresh egg noodles, and a rich, savory sauce all come together in about 10 minutes. Once you see how easy it is, you might never order takeout again!
Ingredients
- 300 grams 10.6 oz of marinade beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 1/2 tbsp of soy sauce
-
2 tbsp of cooking wine
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 2 portions of noodles I used 300 g / 10.6 oz of fresh egg noodles
- 3 tbsp of peanut oil
-
½ medium-size onion, sliced thinly
-
3 scallions, cut into 2 inches long pieces
- 1.5 tbsp soy sauce
-
2-3 tbsp oyster sauce depending on your taste
-
1.5 tsp of dark soy sauce
Directions
Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
Turn the heat to maximum and heat the wok until it is smoking hot. Then add oil and swirl around to create a non-stick coating.
Add the marinated beef and cook until slightly browned on the edge. Don’t overcook. You should still be able to see some pink color here and there.
Add sliced onion and stir for another 15 seconds.
By now, the noodles should be ready. Quickly take them out. Shake off the excess water.
Turn off the heat (see notes) and add the noodles to the wok along with a bunch of scallions, 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. Mix until the seasoning is well combined and you are done.
Recipe Video
Recipe Note
I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
