Beef Lo Mein Noodles (Better and Faster Than Takeout)
I have made an Oyster Sauce Lo Mein recipe not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef lo mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
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Beef Lo Mein Noodles (Better and Faster Than Takeout)
2 people
10 minutes
5 minutes
American Chinese
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.
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