Beef Lo Mein
Tender strips of marinated flank steak and crisp vegetables toss together with springy egg noodles in a glossy soy-based sauce - faster than delivery and just as satisfying.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 3 tablespoons soy sauce, divided
- 1 tablespoon cornstarch
- 12 ounces fresh lo mein egg noodles
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon toasted sesame oil
- 3 tablespoons vegetable oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 red bell pepper, thinly sliced
- 2 cups shredded green cabbage
- 2 carrots, julienned
- 4 scallions, cut into 2-inch pieces
Instructions
- In a bowl, toss the sliced flank steak with 1 tablespoon soy sauce and the cornstarch, and let marinate for 15 minutes at room temperature.
- In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, dark soy sauce, sugar, and sesame oil to make the stir-fry sauce.
- Bring a large pot of water to a boil and cook the lo mein noodles according to package directions until just tender, about 2 to 3 minutes; drain, rinse briefly under cold water to stop cooking, and toss with 1 teaspoon of the vegetable oil to prevent sticking.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until just smoking.
- Add the marinated beef in a single layer and sear for 1 minute without stirring, then stir-fry for 1 more minute until browned outside but still slightly pink inside; remove to a plate.
- Add another 1 tablespoon oil to the wok, then add the garlic and ginger and stir-fry for 15 seconds until fragrant.
- Add the bell pepper, cabbage, and carrots, and stir-fry over high heat for 3 to 4 minutes until the vegetables are crisp-tender and slightly charred at the edges.
- Push the vegetables to one side, add the remaining 1 tablespoon oil, then add the drained noodles to the cleared space.
- Pour the sauce over the noodles and toss everything together with tongs for 2 minutes, letting the noodles absorb the sauce and pick up a little char from the hot wok.
- Return the beef to the wok along with the scallions and toss for 1 more minute until the beef is cooked through to at least 145 F and everything is well combined and glossy.
- Serve immediately straight from the wok while piping hot.
Why You'll Love This
- Faster and fresher than takeout
- Crisp-tender vegetables and tender marinated beef
- Glossy savory sauce clings to every noodle
Searing the beef in a single layer without stirring for the first minute is what creates real browning instead of gray, steamed meat.
Rinsing the cooked noodles briefly under cold water stops carryover cooking so they don't turn mushy once tossed in the hot wok.
Nutrition
| Calories | 620 |
| Protein | 34 g |
| Fat | 22 g |
| Carbs | 66 g |
| Fiber | 4 g |
| Sodium | 1180 mg |
Estimated per serving
