Beef Lo Mein

Serves 4 | Prep Time: 20 minutes | Total time: 30 minutes

Note: If you have a full hour to cook, add steps 2 and 3 to velvet and marinate the beef. If you are in a hurry, ignore those steps.


Ingredients

8 ounces flank steak or skirt steak

4 TB soy sauce

2 TB rice wine vinegar

8 ounces dried Chinese of Lo Mein noodles (you may substitute spaghetti if necessary)

2 medium or 1 large carrot

1⁄4 pound green beans

1⁄4 pound snow or snap peas

4 scallions

2 tsp grated fresh ginger

1 clove of garlic

2 TB peanut oil (or any oil with a high smoke point)


Method

  1. Slice the beef thinly against the grain, then cut into 1 - 2 inch pieces.

  2. (Optional) Place in a bowl with 1/8 tsp baking soda and 2 TB of water. Massage the mixture into all the beef to evenly distribute it.

  3. (Optional) Add 1 tsp each of soy sauce, cornstarch, and peanut oil and massage into the beef. Allow to marinate for 15-30 minutes.

  4. Mix the soy sauce and rice wine vinegar. Set aside.

  5. Grate carrots. Peel and finely grate ginger. Finely chop or prepare to crush garlic. Put into the same dish.

  6. Top and tip the green beans and peas. Cut into 1-inch pieces. Put into the same dish.

  7. Chop scallions.

  8. Cook the noodles according to package directions. Set aside.

  9. Turn on your stove fan. Begin heating a wok or large skillet on high with 1 TB of oil. When the oil shimmers, turn to medium high and add the beef and stir-fry for a few minutes until cooked. Place on a plate.

  10. Add 1 TB of oil and add the garlic, ginger, and carrots. Stir-fry for 30 seconds.

  11. Add the beans and peas, and stir-fry for 2 minutes more.

  12. Add the noodles and soy sauce mixture, and use tongs to evenly distribute ingredients.

  13. Add beef and use tongs to distribute. Serve hot.


Variation:

  • Add 1 tsp of Shaoxing wine to the marinade in step 3.


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Vegetable Lo Mein

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Couscous with Carrots and Chickpeas